Wagyu Filet Mignon Steaks
4 Filet Mignon Steaks - Different Sizes
Lean and Flavorful
There are many candidates for the most luxurious, most tender, most outrageous cut. But there is only one winner.
Filet Mignon. Velvety soft, unbelievably marbled, decadent Filet Mignon.
And our Filet being Wagyu, it’ll be the softest, marble-iest, luxurious-est Filet you’ve eaten.
Whether you want to sear it, make it into a Wagyu Wellington, or chop it up for tartare, this is the meat you’ve been waiting for. Enjoy.
- Each order contains 4 Wagyu Filet Mignon Steaks
- Average weight of each Filet steak is 8 ounces or 6 ounces and around 2” thick.
- Wet aged for 56 days in own juices for ultimate moistness and flavor
- Ships frozen in individual vacuum-sealed packages, on dry ice
- No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight of actual product may vary.
Sometimes you want to whip together a tasty and satisfying dinner. Other times, you want to prepare an awe inspiring, culinary work of art that showcases the utmost in quality and could make a five star restaurant blush. That’s when you need our 100% Fullblood Wagyu Filet Mignon.
Considered the ultimate steak, our 8oz 100% Fullblood Wagyu Filet Mignon truly epitomizes the exquisite quality of our brand. The velvety soft texture is accentuated with silky Wagyu juices, creating a decadent treat. It will have the highest marbling content of any filet mignon you can find, adding succulent flavor to its famous tenderness.
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Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.
We always recommend cooking our Wagyu to no more than Medium Rare for optimal experience of the high marble content. Filet Mignon, especially, should be give extra care to not overcook.
Filets can be grilled, pan fried, broiled or roasted.
Grill: Heat grill to medium high. Sear each side for 1 minute on hottest part of the grill. Move steaks to lower heat and cook for 4 to 5 minutes on each side. Let rest 5 minutes before digging in.
Broil: Preheat oven to 425 F. Heat a cast iron skillet over high heat. Add a small amount of olive oil or butter. Season YOUR steak generously with sea salt and fresh ground pepper. Sear each side of steak for 1 minute. Place skillet and steak in oven for approximately 6 to 8 minutes. Let rest 5 minutes before cutting.See below for more Recipes and Tips featuring our 100% Fullblood Wagyu Filet Mignon Steaks
Thaw the prized Wagyu filet mignon steaks as you see fit (see below under "Handling and Thawing" for deeper guidance). We also suggest bringing thawed steaks to room temperature for 30 minutes or so.
We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu filet mignon steaks - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let rest for 5 minutes, if you can wait.
Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on stove, and add a pat of butter or oil. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then transfer skillet to the oven for a few minutes, maybe 4 or 5. Take out and let rest for 5 minutes. We dare you.
Filet Mignon were so tender and flavorful. Better than Ruth Chris and at a much lesser cost
Michael B. , Verified Customer
We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email email@example.com with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- Free Ground Shipping for orders $100+ after discounts applied
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100
- 2-Day shipping: $55 for orders under $200
- Overnight shipping: $75
Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!
Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.