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Filet MignonFilet Mignon
$29.99

The most tender steak there is. The filet mignon has a milder and sweeter taste than most other cuts of beef and has a very soft texture which adds a luscious buttery sensation to its delicate refined meaty flavor. 

Cooking tips: Filet mignon is very tender, but it also has a less pronounced flavor. For this reason, it is often served with an accompanying sauce or with compound butter. It may also be marinated smoked wrapped in bacon or seasoned with a rub. Filet mignon can be cooked in a variety of ways including grilling broiling roasting and pan-frying. Usually, high heat is first applied to sear the meat on both sides. Then it is transferred to lower heat to finish the steak to the desired doneness while being careful not to overcook it! 

Frequently Asked Questions

Always cut your steak against the grain for optional texture and tenderness.

It's best to thaw a cut of beef in the refrigerator, or in the sink in COLD water. Remember to allow steaks to come to room temperature before cooking.

You should let a steak sit for 5 minutes after cooking before slicing it. If it's a thinker cut, allow 10 minutes before slicing. (Rule of thumb is 5 min per inch of thickness.)