(14oz) - MEYER RANCH - USDA PRIME GRADE BONE-IN FILET MIGNON

We think it's safe to say that at this point you've tried most cuts of beef, you've dabbled in bone-in strips and ribeyes but your pallet has become a bit more refined. You're looking to not only impress the dinner guests you've got coming over but also yourself. You're looking for a little more marble and flavor but still pretty lean. You know that once this filet sears, that marble all around the bone will render into itself and present gorgeously. All signs point to our Bone-in Filet Mignon - perfect for any special occasion!
                            

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Smaller End of Tenderloin

Preferred Cooking Method: Second City Prime's preferred cooking method for the Bone-in Filet Mignon is... reverse searing! The optimal oven temperature should be 200 degrees. Reverse searing is when you cook the meat on a very low and indirect heat before searing the outside over high direct heat. This is a great way of getting the perfect medium rare steak.

Preferred Cooking Time: The Bone-in Filet Mignon should be cooked in the oven at 200 degrees fahrenheit for around 30 minutes or until it reaches an internal temperature of 130 degrees fahrenheit. Then it should be seared in a cast-iron pan skillet on high heat for about 1 minute on each side.

Wine Pairing: Pinot Noir

  • Cut: Bone-in Filet Mignon
  • Grade: USDA PRIME
  • Weight: 14oz
  • Dimension: ~2" Thick

Qty Price Discount
Buy 1 $55.00 ea 0% Off
Buy 4 $52.00 ea 5% Off
Buy 8 $50.00 ea 9% Off

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