Prime Bone-In Filet Mignon


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DISTINCTIVE QUALITIES: An unusual and indulgent cut often found only in the finest steakhouses, Prime Bone-In Filet Mignon possesses the meltingly beautiful texture filet mignon fanatics crave, with a boost of rich flavor from the adjoining bone.

BEHIND THE PRODUCT: The filet portion of a Porterhouse steak is cut directly through the bone, removing the strip portion. This yields the most tender, flavorful piece of the tenderloin available in the short loin. The adjacent bone adds richness and moisture to this otherwise delicate steak.

SERVING SUGGESTIONS: Allow beef to achieve room temperature before beginning. Season with good quality Maldon sea salt and freshly cracked black pepper. Preheat a cast-iron skillet or grill to medium-high. Sear the ribeye equally on each side, aiming for a medium-rare consistency (internal temperature registering 125ºF to 130ºF.)

Alternately, you can reverse-sear the steak by starting the cooking process in the oven, then finish it by searing in a hot pan. Either way, after you've finished that succulent steak, save the bones for a hearty beef stock.

WEIGHT: 1 - 14 oz. Portion


STORAGE: Raw. Must be cooked prior to eating. Keep frozen. Thaw overnight by refrigeration prior to cooking.