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Sterling Silver Premium beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef. Sterling Silver Premium Choice Beef includes the top 12% of all US Beef.

This Filet Mignon has all these attributes in addition to being the most velvety and tender cut. We hand select the finest whole tenderloins available, trim them to a total trim spec and only true center cuts qualify for our Home Delivery.

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. Whether you're preparing a romantic dinner, hosting a gourmet cookout, or sending a luxurious food gift, this filet mignon offers steakhouse-quality excellence in every bite.

Grade: Upper Third USDA Choice or Higher.
Aged: 21 days wet aged.
Weight: 6oz, 7oz, 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: Grilling (Bold Flavor & Char)

1. Prep the Steaks:

Remove steaks from packaging and let them rest at room temperature for 30 minutes.
Pat dry and season with kosher salt, black pepper, and optional garlic powder or steak rub.

2. Preheat Grill:

Heat grill to high (450–500°F).
Oil the grates to prevent sticking.

3. Grill Times (per side):

Filet Mignon: 3–4 minutes
Ribeye & Strip: 4–5 minutes
Flip once and use a meat thermometer:
- Medium-rare: 130–135°F
- Medium: 140–145°F

4. Rest & Serve:

Let steaks rest for 5–10 minutes before serving to retain juices.

Method 2: Sous Vide (Precision & Tenderness)

1. Season & Seal:

Season steaks with salt, pepper, and fresh herbs (e.g., rosemary, thyme).
Vacuum seal or use a zip-top bag with water displacement method.

2. Sous Vide Settings:

Filet Mignon: 130°F for 1.5 hours
Ribeye & Strip: 132°F for 2 hours

3. Sear Finish:

After cooking, pat steaks dry and sear in a hot cast iron skillet with butter or oil for 1 minute per side to develop a crust.