Perfectly Pan-Seared Filet Mignon

A Taste of Elegance

Discover the unmatched flavor and tenderness of our filet mignon. Seasoned with the simplicity of salt and pepper, seared to perfection, and finished with a symphony of herbs and butter, each bite promises a melt-in-your-mouth experience that defines luxury.

From Pasture to Plate

Our commitment to quality begins with sourcing from pasture-raised Black Angus cattle, raised domestically in Kansas. Graded USDA Prime, our filet mignon represents the pinnacle of beef quality, wet-aged for up to 28 days to enhance flavor and tenderness.

Health Benefits

Not only is our filet mignon a feast for your taste buds, but it's also packed with protein, essential nutrients, and beneficial fats, making it a healthy addition to any diet.

Customize Your Culinary Experience

Explore substitution options, from alternative herbs to customizing your sides, ensuring your filet mignon dinner is uniquely yours.

Dining Delights

Whether it's a romantic dinner for two or a special family meal, discover serving suggestions that elevate your filet mignon to new heights.

The Prime FAQ Cuts

Q: "Do I really need to let the steak rest after cooking?"

A: Yes! Resting allows for the juices to redistribute throughout the meat rather than spilling onto the plate. This produces a juicy, flavorful steak rather than a dry one.

Q: "Why is my filet mignon tough?"

A: The filet was either overcooked or not rested properly. The meat shouldn’t ever be tough, but if it is, the internal temperature likely exceeded 155°F.

Q: "My steak is gray inside instead of pink. What went wrong?"

A: The gray color means the heat was too low while searing or the filet spent too long in the oven, so the meat is overcooked.

Q: "Can I cook straight from the refrigerator?"

You can, but to allow for an even cook, room temperature is the best option. Cold steaks are able to develop a good crust on the outside but may remain undercooked on the inside. The outside may also overcook while waiting for the internal temperature to warm.