Angus Filet Mignon is the definition of melt-in-your-mouth tenderness—delicately beefy, ultra-fine grained, and elegant on any plate. Hand-trimmed from the tenderloin, these steaks take a fierce sear and finish rosy from edge to edge. We ship every steak frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Angus pedigree: prized for fine texture and consistent eating quality. Browse more Angus Beef.
• Exceptionally tender: the softest steak cut—perfect for special occasions or date-night dinners.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Angus Filet Mignon steaks, hand-trimmed and portioned. See the variant selector for steak count, thickness, and total weight; available grades may include USDA Choice and USDA Prime (when in stock).

Flavor Notes & Pairings

• Season simply: kosher salt before sear; finish with cracked pepper after cooking.
• Finishes: garlic-herb butter, peppercorn sauce, red wine reduction, salsa verde, truffle butter.
• Sides: roasted mushrooms, asparagus, pomme purée, creamed spinach, simple salad.
• Explore all Steaks or compare with rich Wagyu (Kobe) Beef and Dry-Aged options.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1"-thick steak in the fridge (34–40°F).
• After thawing, temper 20–30 minutes at room temp for even cooking. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (4 Proven Methods)

Target doneness: filet shines at medium-rare (130–135°F). See our Steak Temperature Guide and time precisely with the Steak Doneness Timer.

1) Cast-Iron Sear + Oven (steakhouse classic)

• Preheat oven to 375°F. Pat steaks dry; salt generously.
• Sear in a lightly oiled, ripping-hot skillet ~1½–2 minutes per side for deep color.
• Finish in oven to 130–135°F. Rest 5 minutes. Top with herb butter.

2) Two-Zone Grill (char + gentle finish)

• Set hot and cool zones (charcoal or gas). Sear over direct heat 1–2 minutes per side.
• Move to indirect; lid closed until internal temp hits your target. Rest 5 minutes.
• Need setup help? Use the Grill Setup Wizard.

3) Reverse-Sear (ultra-even)

• Roast or grill indirectly at 250–275°F until internal reaches 110–115°F.
• Sear hard in cast-iron or over high direct heat 45–60 seconds per side to finish.

4) Sous Vide + Sear (edge-to-edge rosy)

• Bag with a pat of butter and thyme. Cook at 129–133°F for 1–2 hours (thickness-dependent).
• Pat bone-dry; sear very hot, very fast for a crisp crust without overcooking.
• For exact windows by thickness, try our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Tie for perfection: use butcher’s twine to keep round shape (more even cooking).
• Butter-baste: in the last minute of sear, baste with butter + garlic + thyme for aroma and sheen.
• Don’t overdo it: filet is very lean—pull a few degrees early and let carryover finish the job.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop more Angus Beef · compare with USDA Prime cuts · learn techniques in Steak Cooking Methods · explore all Steaks · find ideas in Recipes

Chef’s note: Filet loves simplicity—salt, sear, butter-baste, rest. Add a peppercorn or red-wine pan sauce and you’ve got instant steakhouse magic.