USDA Choice Filet Mignon is prized for one thing above all else—butter-soft tenderness. Cut from the center of the tenderloin, this lean, refined steak delivers a smooth, delicate bite that melts on the fork. Hand-trimmed and thick-cut, it ships frozen at peak quality so you can achieve steakhouse results at home. Eat Wild.

• Unmatched tenderness: the most tender cut of beef, with a fine grain and silky texture.
• Choice-grade quality: clean flavor, consistent performance, and exceptional value.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Choice
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

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

Filet Mignon vs. Ribeye

Filet Mignon is all about tenderness and finesse, while the Ribeye delivers richer marbling and a more robust beef flavor. Choose filet for elegance and a lean bite; choose ribeye for indulgence and intensity. Want the best of both worlds on the bone? See Porterhouse.

How to Cook (3 Proven Methods)

Target doneness: Rare to medium-rare. Because filet is lean, overcooking quickly sacrifices tenderness. Use a fast, accurate thermometer and rest before serving. See our Steak Temperature Chart.

1) Cast-Iron Sear + Butter Baste (classic)

• Sear in a ripping-hot cast-iron skillet 1½–2 minutes per side.
• Add butter, garlic, and herbs; baste briefly.
• Finish in a 300–325°F oven if needed; rest 5–8 minutes.

2) Reverse-Sear (extra control for thick cuts)

• Cook gently at 225–275°F until ~10°F below target.
• Sear blazing hot 30–60 seconds per side to build crust.
• For precise timing, use our Sous Vide & Reverse-Sear Calculator.

3) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Sear quickly, then finish indirect to protect the lean center.
• Need setup help? Try the Grill Setup Wizard.

Serving Suggestions

• Classic: finish with flaky salt and cracked pepper.
• Steakhouse style: serve with béarnaise, peppercorn sauce, or herb butter.
• Elegant sides: roasted asparagus, pommes purée, or a crisp green salad.

Pro Tips

• Dry brine: salt 30–60 minutes before cooking for better browning.
• Don’t chase char: filet shines with a light crust and gentle heat.
• Rest matters: a short rest keeps the interior juicy and tender.

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 richly marbled Ribeye, explore the bone-in two-in-one Porterhouse, or browse all Steaks. Cooking inspiration awaits in Recipes.

Chef’s note: Filet Mignon rewards restraint—cook gently, pull early, rest briefly, and let its natural tenderness do the talking.