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Black Angus Filet Mignon

Black Angus Filet Mignon - (2 filets)

(2) filets

Exceptionally tender, our Black Angus Filet Mignon is wet aged for 21 days, hand trimmed and portioned just so. It's the famous cut at top-quality steakhouses, and now, at your house. Savor the flavor of a Rastelli Filet Mignon – juicy with deep flavor, and truly a cut above the rest!

*All products shipped frozen and are raw unless otherwise noted

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Season generously with salt and pepper after the meat has come to room temperature. For best results, sear on high heat for 3-4 minutes (on each side). Continue cooking over indirect reduced heat, cooking to desired internal temperature. Always allow steak to rest, place on tray and cover for about 5 minutes - then slice and enjoy.

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Filet Mignon, the most tender piece of meat on the cow, comes from the aptly named Tenderloin, a long thin strip that bisects two primals – the Sirloin and the Shortloin. Filets are cut from the smaller (forward) end of the tenderloin, where the meat is at its most tender – and most prized. On average, a full Black Angus cattle only yields about one pound of filet mignon, making it a particularly coveted cut.

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