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Description

Prime is defined by its juicy and flavorful marbling found only in the top 2% of all US Beef.

Marbling and maturity make the grade. Exceptional flavor, tenderness and juiciness. USDA Prime beef is served at some of the finest restaurants in the United States by top chefs.

Our Center Cut Super Trimmed Filet Mignon is aged up to 4 weeks for maximum tenderness and flavor.

Each piece is cut with precision and poise by our veteran butchers. This attention to detail provides the highest quality mouth-watering filet mignon every time you order!

Grades: USDA Prime.
Aged: 21+ days wet aged.
Weight: 6oz, 8oz or 10oz.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Pan-Seared & Oven-Finished

Bring to Room Temperature
Remove filet from the fridge 30–45 minutes before cooking.
Season Simply
Pat dry and season generously with salt and pepper. Optional: rub with garlic and fresh herbs.
Sear the Filet
Heat a cast iron skillet over high heat. Add a splash of high smoke-point oil.
Sear filet for 2–3 minutes per side until a golden crust forms.
Add Butter & Aromatics
Add butter, crushed garlic, and herbs to the pan. Baste the filet for extra richness.
Finish in the Oven
Transfer skillet to a preheated oven at 425°F (218°C).
Cook for 5–7 minutes for medium-rare (internal temp: 130–135°F / 54–57°C).
Rest Before Serving
Let filet rest for 5–10 minutes to retain juices and enhance flavor.

Method 2: Sous Vide & Sear

Season & Seal
Season filet with salt, pepper, and herbs. Vacuum-seal or place in a zip-top bag using the water displacement method.
Sous Vide Cook
Cook in water bath at 130°F (54°C) for 1–2 hours for medium-rare.
Sear to Finish
Remove from bag, pat dry, and sear in a hot skillet for 1 minute per side to develop crust.

Serving Suggestions:

Serve with red wine reduction, garlic mashed potatoes, and sautéed green beans. Pair with a silky Pinot Noir or bold Cabernet Sauvignon.