Dry-Aged USDA Prime Filet Mignon takes the most tender cut of beef and elevates it with the depth and refinement only dry aging can provide. Cut from Prime-grade tenderloin and carefully dry aged, this filet develops concentrated beef flavor, subtle nuttiness, and an even more luxurious texture—while retaining its signature butter-soft bite. Thick-cut and expertly aged, it ships frozen at peak quality so you can enjoy true steakhouse elegance at home. Eat Wild.

• Unmatched tenderness: the most tender cut of beef, enhanced by dry aging.
• Dry-aged complexity: deeper beef flavor with subtle, nutty notes.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Dry Aged for Flavor & Tenderness
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Center-cut Filet Mignon steaks, dry aged and hand-trimmed. See the variant selector for steak count and total weight; exact thickness may vary by cut spec.

Dry-Aged Filet Mignon vs. Fresh-Cut Filet

While fresh-cut filet is prized for pure tenderness, dry-aged Prime Filet Mignon adds layers of savory depth and refined beef flavor without sacrificing texture. Dry aging concentrates the meat’s natural character, creating a more complex and memorable filet. Prefer a brighter, ultra-clean profile? Explore USDA Choice Filet Mignon.

How to Cook (3 Proven Methods)

Target doneness: Rare to medium-rare. Filet is lean, and dry-aged beef benefits from gentle heat and precise temperature control. Use a fast, accurate thermometer and rest before slicing. See our Steak Temperature Chart.

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

• Sear in a ripping-hot cast-iron skillet 1½–2 minutes per side.
• Finish in a 300–325°F oven to target temperature.
• Rest 6–8 minutes before serving.

2) Reverse-Sear (maximum control)

• Cook gently at 225–250°F until ~10°F below target.
• Sear briefly over high heat for crust.
• Dial in timing with our Sous Vide & Reverse-Sear Calculator.

3) Two-Zone Grill

• Sear quickly over the hot zone.
• Finish over indirect heat to protect the lean center.
• Need setup help? Try the Grill Setup Wizard.

Serving Suggestions

• Minimalist: flaky salt and cracked pepper.
• Steakhouse classic: béarnaise, peppercorn sauce, or herb butter.
• Sides: pommes purée, asparagus, green beans, or a crisp salad.

Pro Tips

• Season simply: dry-aged filet doesn’t need much.
• Don’t chase char: gentle heat preserves tenderness.
• Slice thick: showcases texture and keeps juices inside.

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. Learn best practices in Meat Safety & Storage.

Related

Compare with fresh-cut Filet Mignon, explore other Dry-Aged Steaks, or browse all Steaks. More inspiration in Recipes.

Chef’s note: Dry-aged Prime Filet is about finesse—cook gently, rest well, and let the flavor linger.