1 1

Black Angus Filet Mignon

Black Angus Filet Mignon - (2) 5 oz. filets

(2) 5oz 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

View full details

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.

Welcome!

A message from America's Personal Butcher.

Product Tour

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.

Image of where product is sourced from