Filet Mignon

Ladies and gentlemen, you have arrived at the steak that needs no introduction. She's the original supermodel of the beef world, and the most coveted cut on the entire cow.

Unsurprisingly, our dry-aged, grass-finished Filet Mignon is the most prized cut of beef in the entire store. Filet is always the first to sell out, so jump on these, if they're in stock, and enjoy the best! 

The listed sizes are for one package containing two steaks.

Some friendly notes to make your filet experience the best it can be:

Let these little lovely steaks rest before and after you cook them. Before you cook (we recommend you bring them up to room temp or close to) and then afterward under a foil tent for at least 3 minutes.  

They will continue cooking a little after you pull them off the fire. Get the meat off your pan or grill before it hits your preferred temperature (10-15 degrees before your desired temp).

And, we agree with Chef Brian Dunsmoor, who says, “Season the meat after you slice it with nice flaky sea salt. Even better, put a bowl of sea salt on the table so everyone can season each bite as they like it. Everyone has a different palate and needs a different amount of salt to properly enjoy their food. Salt is a personal preference. Don’t ever let a chef tell you otherwise! You do you.”