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Where Can I Buy Filet Mignon Steaks

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Are Aged Steaks Better

Can $1 Steak become FILET Mignon with Dry-Age!?

Yes! Any steak is better with aging to give it the beef flavor you love. While the gorgeous red hue of brand-new beef is appealing to the eye, you will probably be a little disappointed by its flavor. And, aged beef gets more tender as it ages, which is exactly what you want for steak.

This holds true for tenderloin and filet mignon. Both cuts of meat are excellent agers, becoming more tender and flavorful as they age. At Chicago Steak Company, we have both wet-aged and dry-aged filet mignon. Both processes allow muscle fibers to break down over time to keep the meat tender, which also enhances its flavor in the process.

Ways To Cook Filet Mignon Steak

Perhaps the most common way to cook filet mignon is to pan-sear it and finish it off in the oven. But you can also grill, reverse sear, and sous vide filet mignon.

Before cooking filet mignon with any method, be sure to salt it generously on all sides. Then, allow it to brine by letting it sit at room temperature for 45 minutes before introducing it to heat.

How To Sear Roast A Filet Mignon

Sear roasting first seals in the juices to keep the steak moist, then it cooks more slowly to make it more tender and flavorful. For proper flavor, its best not to sear roast a filet mignon that is less than an inch thick as it is difficult to achieve a seared effect without overcooking the meat. With this method the thicker the filet mignon the better taste. Preheat oven to 300°F. Heat 1 tablespoon of canola oil in an ovenproof pan over high heat. Sear for 2-3 minutes on the first side or until browned. Turn the filet onto the other side and place pan in preheated oven. Cook according to chart below.

2-3, 32-36

2-3, 50-60

If you enjoyed reading this, you might also like this article on side dishes that go well with filet mignons.

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Go Ahead And Take A Look At My Tips For Buying Filet Mignon

It should be obvious that a shabby, dirty, dingy storeis going to have crappy steak. That doesnt mean youve got to go to a gourmet shop, but any place I buy meat, fish and produce has be clean and well kept. If the seller isnt keeping his shop at high standards, theres no reason to expect the filet to be high quality.

Almost all the filet sold in super markets falls into the category of USDA Choice. A Choice cut is very good, but its one step below USDA Prime. Only about 2% of the steaks butchered in the US, fall into the Prime bucket, so its fairly rare, and youre like to only find it at specialty shops. Prime Filet Mignon, has more marbling than choice, which gives the meat more flavor and makes it even more tender. If you can find a Prime Cut of filet, chances are its better than any Choice youll find, but youll also pay quite a bit more for it. Dont buy any filets that arent marked at least Choice.

What Cut Of Beef Is Filet Mignon

Omaha Steaks 8 (5 oz.) Bacon

The filet mignon comes from the tenderloin. The strip of meat is somewhat small compared to other cuts that come from a cow, so tenderloin meat is often more expensive than others because there simply isnt as much to go around.

Filet mignon is even more special because this particular cut comes from the end of the tenderloin, so only a small portion of filet mignon is available from each animal.

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Where To Buy Teres Major Steak

This steak sure has a strange name, it has several other name as well. Learn about the Teres Major from where to buy it to how you should be cooking it. It’s one tender steak that is worth every penny – it can be less pennies than Filet mignon!

This post includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.

Teres Major. What a strange name for a steak.

I am about to tell you why you shouldn’t sleep on this steak and where you can get on to cook up yourself.

How To Create Those Diamond Sear Marks

Cross-Hatching on Filet Mignon

Getting perfect crisscrosses on the steak takes a little practice. The hot grate brands the beef with the distinctive lines. Make sure the barbecue grate is fully heated before grilling. Try to grill each side about the same amount of time. When you flip the steaks, turn them 90 degrees, to get a new, intersecting set of lines.

Beginners run into problems because they get to the end of the grilling session and realize the meat isnt done. So they continue to grill and to avoid one side getting too done, they continue to flip the meat. The meat will likely taste delicious, but it wont have the perfect presentation. The best way to get perfect sear marks is to know how hot your grill gets. It may require the burners set to medium-high heat or high heat to reach 500 degrees. If its a lot hotter than 500 degrees it will cook faster.

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What Cut Of Beef Is Tenderloin

The tenderloin is a long piece of beef that you can use to make a full roast or cut other steaks from. This piece comes from an area near the rear of the animal that sits in front of the round cut and under the sirloin. The tenderloin is quite small in comparison to the larger round, rib, chuck, and other cuts, which is one of the reasons its so coveted by steak enthusiasts. You wont get as much meat from this cut as others, which leads to higher prices per pound at the butcher. Its also known for being extremely tender because its a piece of meat that isnt exercised by the animal much.

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How To Buy Filet Mignon

Tasting $350 Gold Grade Filet Mignon!

So.youve decided to cook up a juicy, tender, flavorful Filet Mignon. Obviously, the first thing you need to do make your way to your favorite purveyor of this most tender of steaks, and plunk down what is likely to be a fair amount of your hard-earned money.

Filet Mignon is not a cheap cut. Most places will charge at least $15/lbsand Ive often seen north of $30/lbs for the highest quality cuts. So, if youre going to lay out that much cash, you should make sure you know how to buy the best filet mignon you can afford.

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What Is Teres Major

Steaks are all about location. Where on the cow does it come from? This steak is cut from the chuck primal of the cow. This is at the front of the animal, near the head. The best pot roast comes from chuck. I also like to use ground chuck for burgers.

Other names used for Teres Major include – shoulder tender steak, petite tender steak, bristo filet, or mock tender steak.

Normally you might think a steak cut from the chuck primal will be tough. But Teres Major is actually a very tender steak, nearly rivaling the actual tenderloin! Location again comes into factor. Teres Major comes from right below the cow’s leg. That muscle doesn’t get as much work as surrounding ones. The more work a muscle in a cow gets, the tougher it will be.

The flat iron steak is located close to the Teres Major and could be used as a substitute for it.

Are You A Chicken Lover Too

I have a recent article which breaks down which grocery stores have the best quality chicken. I also take the mystery out of the common terms like hormone and antibiotic-free.

I even explain how some claims you see on chicken packages are just marketing gimmicks and are really meaningless.

Just click that link to read it on my site.

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Filet Mignon Vs Sirloin: Whats The Difference

1-Cut Region

Wow, its all starting to make sense! Knowing the difference between Filet Mignon and Sirloin cuts is so important when it comes to buying steaks.

Filet Mignon actually comes from the tenderloin part of the animal, which is located near the conical end part of the animal much like the muscle known as psoas major.

On the other hand, sirloin is taken from the area closer to the round section of the meat, but not on the actual hind leg.

It certainly pays off to understand where these cuts come from for completely different experiences associated with each delightful steak.

Filet mignon is cut from the tenderloin located near the spine of a cow, while sirloin steaks are cut from the sirloin section in the middle between the rib and rump.

2-Fat Content:

When it comes to the fat content of these two cuts, filet mignon is a much better option as it contains significantly less fat than sirloin.

Filets contain only 7-10% fat, while sirloins can have up to 15-20% fat. This means that filets will be a much leaner and healthier option, with less chance of leaving you feeling weighed down after eating.


The texture of the two cuts is where they really differ. Filet mignon is known for its incredibly tender, buttery texture that literally melts in your mouth. Its a luxurious cut of steak with an unmistakable flavor and texture.



Sirloin steaks are a bit more affordable, but they do require a bit more time and care to prepare.

6-Cooking Methods:

What To Look For In An Online Premium Steak Services

(8) 6oz Filet Mignon Complete Trim Steaks

Weve talked a lot about Chicago Steak Company and why our steak and meat is different from what youll find in the grocery store or at your local butcher. But, you still might not be sure if were the right online steak ordering service for you. Thats okay! The following points are ones to consider in any online steak service, along with reasons on how we match up:

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Like Steak But Not Sure If Prime Is Worth The Money

I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.

Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where youll see it all unfold!

Just click that link to see it on my site!

Buy Filet Mignon Online With Chicago Steak Company

Its no secret that filet mignon is one of the most loved types of steak. But, why spend top dollar in a supermarket when you know youre not getting top dollar quality, convenience, or choices? Chicago Steak Company offers all the above. You order securely and conveniently online, and we do the rest. The next time you want to enjoy quality filet mignon at home, purchase it from Chicago Steak Company and well guarantee fresh steaks to your door in 7 days or less.

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How Thick Should A Filet Mignon Be

You can get a filet mignon at almost any thickness, but typically they will range from ½ inch to 3 inches thick. In restaurants they often serve a regular cut, which is 3 inches thick, and a petite filet mignon, which is around 1.5 to 2 inches thick. Some cooking methods require thicker cuts, especially those that cook the meat very quickly such as searing.

Most chefs will say not to buy a filet mignon less than 1.5-inch-thick. This is because a thicker steak allows for the center to remain better insulated, letting you be more exact when it comes to doneness. The best thickness for this cut is from 2 to 3 inches thick. That may seem like a very thick cut, but the steak will shrink a bit as it cooks. Most supermarkets tend to sell thinner steaks in order to sell more cuts. If you dont find a thick enough filet out in the display, ask if the butcher can cut you a thicker steak.

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Can I Arrange To Have An Order Delivered To Someone

Cooking My 10,000th Filet Mignon (PRO LEVEL STEAK)

Yes, please complete the checkout process with the shipping address you wish to have the order delivered to. Please choose a delivery day that you know the recipient will be home and in the phone number section, please include the recipient’s phone number so we can alert them once the delivery has been made.

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Which Is Better Tenderloin Or Sirloin

Due to its marbling and fat content, the top sirloin is the clear winner when it comes to flavor. Because the tenderloin filet has a very low fat content, it has much milder flavor, but what it lacks in flavor it more than makes up for in texture. The tenderloin is very tender and almost melts in your mouth.

Delivered To Your Door Fresh

Freezing and thawing compromises the flavor and tenderness of meat. So, unlike the other steak delivery guys, we made it our mission to deliver all our beef fresh, so it is never frozen at any point in the process. Your order is cut fresh the day it ships, individually vacuum sealed, and meticulously packed in a double-insulated box with gel packs, keeping your meat at refrigerator temperatures throughout its journey.

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Reverse Sear Method For Filet Mignon

  • Preheat oven to 250 degrees. Meanwhile, brush filets with olive oil and season with salt and pepper.
  • Cook for 30-60 minutes in a cast-iron skillet on the ovens middle rack. The length of time depends on the thickness of the filets, so be sure to check every 15 minutes. Use a meat thermometer and remove steaks from the oven when they read about 10 degrees lower than your desired doneness .
  • Remove the skillet from the oven and heat with two tablespoons of butter over medium-high heat. Transfer the filets to the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
  • Place filets on a clean plate tented with foil to rest for 5-10 minutes.

Filet Needs To Rest Before Serving

Warrington Farm Meats 6 oz. Frozen Filet Mignon Steak

Once the meat is pulled from the grill, let it rest for ten minutes before serving. While the meat rests, the internal temperature typically rises an additional ten degrees. Lots of people overcook their meat because they think that pulling it off at 130 or 140 degrees will result in a medium rare steak. It wont. It will result in a well-done little brick. If you want medium rare filet, pull it at 120 to 125 degrees.

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Whole Filet Mignon Usda


Freezes During Transit with Dry Ice.

Planning the menu for date night or an upcoming dinner party? Wholey supplies some of the freshest and finest whole filet mignon on the market. Filet mignon is a first-class cut of beef thats taken from the smaller end of the tenderloin to produce a tender, mouthwatering experience with each and every bite. Each seven-pound whole filet mignon order comes directly from USDA Iowa beef. With seven pounds of this sensational tenderloin, you have more than enough to satisfy a carnivorous crowd. Whether grilled, pan-fried, roasted, sautéed, or seared, we know that your family members or guests will be pleasantly surprised by the tremendous flavor of our filet mignon.

Beef Sirloin Flap Steak

Prices and availability are subject to change without notice. Offers are specific to store listed above and limited to in-store. Promotions, discounts, and offers available in stores may not be available for online orders. The information provided on this website, including special diets and nutritional information, is for reference purposes and not intended as medical or healthcare information or advice. Actual product packaging and materials may contain more and/or different information than shown on our website. You should not rely solely on the information presented here and you should always read labels, warnings, and directions before using or consuming a product. The information provided on this website should not be relied upon to make health-related decisions.

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What Is Filet Mignon Steak

Filet mignons name roughly translates from French to English as tender filet, which makes perfect sense for this delicate cut of beef thats unlike any other piece of steak you eat. Known for its texture that requires little chewing, filet mignon has become somewhat of a delicacy in the steak world. Youll usually see it represented in upscale dining dishes rather than the more rustic steakhouse dishes you might be used to.

This cut has almost a buttery flavor rather than a bold, beefy flavor like ribeye or New York strip steak. Therefore, it lends itself well to herbed butter, light gravy, or au jus as toppings for a little extra flavor.

Beef Tenderloin Vs Filet Mignon: Is Tenderloin The Same As Filet Mignon

How to cook a filet mignon (FOOL PROOF)

So, we know that beef tenderloin is not the same as a filet mignon, regardless of their look and taste being quite similar. However, there is a reason for their similarities: Both the tenderloin and filet are cut from the same part of the animal, the tenderloin. Thats right the tenderloin is an actual part of meat on a cow that sits right below the sirloin.

You should actually think of the tenderloin as two separate pieces of meat, though. The longer end is the tenderloin that youd get a whole beef tenderloin from. On one side of that tenderloin, though, is the filet mignon, which reaches into the short loin of the animal. The piece is known for being extremely tender with a melt-in-your-mouth texture when cooked.

In short: A filet mignon is part of the tenderloin, but the tenderloin is not a filet mignon. Lets get a better look at each beef cut.

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