Wagyu Filet Mignon Steaks
Order Includes
4 Filet Mignon Steaks - Different Sizes Available
Flavor Profile
Lean and Flavorful
Best for
Grilling
Product Details
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.
Prep Tips
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
Shipping Information
We ship via UPS & FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air and Overnight options. Email info@lonemountainwagyu.com with any shipping and delivery questions. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- *Free Ground Shipping for orders $100+ after discounts applied *(excludes Hawaii & Alaska)*
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100 (excludes Hawaii & Alaska)
- 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.
