USDA Prime Filet Mignon is the pinnacle of tenderness—fine-grained, buttery-soft medallions with elegant, beef-forward flavor. Hand-trimmed and center-cut, these are the steakhouse icons you crave, shipped frozen at peak quality for perfect results at home. Eat Wild.

• Melt-in-your-mouth texture: the most tender cut on the animal, ideal for high-heat searing and gentle finishing.
• Steakhouse experience at home: sear for a deep crust, then rest for a silky, velvety bite.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Less Than 2% of Beef Qualifies
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Center-cut Filet Mignon steaks. See the variant selector for steak count and total weight; exact thickness/shape varies by cut spec.

How to Cook (3 Proven Methods)

Best eating: filet shines at rare to medium-rare. Target a final internal temp of 125–130°F for medium-rare (pull a few degrees early and rest). See our Steak Temperature Chart.

1) Cast-Iron Sear (restaurant finish)

• Pat dry and lightly oil. Season generously with kosher salt and cracked pepper.
• Sear in a ripping-hot cast-iron skillet ~1½–2½ minutes per side.
• Drop in butter, garlic, and herbs to baste for the last 30–45 seconds. Rest 5–8 minutes.

2) Reverse-Sear (thick cuts)

• Cook gently on the cool side (225–275°F) to ~10°F below your target.
• Sear blazing hot 45–90 seconds per side for a deep crust; rest before slicing.
• For precise timings, use our Sous Vide & Reverse-Sear Calculator.

3) Two-Zone Grill

• Set up a hot and a cool zone. Sear hard over direct heat for color.
• Finish on the indirect side to your temp; rest 5–8 minutes.
• Need setup help? Try the Grill Setup Wizard.

Pro Tips

• Dry brine (salt the steaks) 30–90 minutes before cooking for amplified flavor and better browning.
• Don’t overcook: filet is very lean—pull early and let carryover finish.
• Finish with butter: a simple herb butter or pan sauce complements the delicate profile.

Why USDA Prime?

Prime marbling translates to luxurious juiciness and flavor. If you’re deciding between grades, see our in-depth guide: USDA Choice vs. USDA Prime.

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

Explore more USDA Prime steaks, shop our Steaks collection, or discover ultra-rich Dry-Aged and Wagyu/Kobe.

Chef’s note: For an elegant plate, slice medallions across the grain and finish with a classic peppercorn cream or a knob of herb butter.