Filet Mignon
Filet Mignon
The Filet.
Nature's finest texture. Cut with reverence. Perfect portion.
This is luxury.
Share
Collapsible content
Characteristics:
• Smooth buttery texture
• Leaner cut Less marbling
• Hand-cut daily with uniform thickness
• Perfect for searing
• Expertly trimmed
Average Cut Weight:
- 1" Filets weigh 6 ounces. 1.5" Filets weigh 10 ounces.
Cooking Tips:
The Perfect Filet Mignon
Before You Begin:
Room temperature. 20 minutes. Essential for tenderness.
The Ranch Brand Method
1. Medium-high heat. Cast iron. Light oil, if desired.
2. 4 minutes. First side. Sear to golden perfection.
3. Flip once. 3 minutes for medium-rare.
4. Butter baste. Final minute. Aromatics, if desired (garlic, rosemary).
5. Rest. 5 minutes. Lock in the juices.
Temperature Guide
• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
We recommend medium rare.
What You’ll Need
• Cast iron skillet
• Coarse salt
• Fresh cracked pepper
• Optional: butter, garlic, rosemary
Three Rules
1. Season right before cooking
2. Flip only once
3. Rest always
For Maximum Flavor
Salt. Pepper. Butter.
Let the filet do the talking.
The Cut:
The Filet Mignon
• Cut from the tenderloin of the beef
• Located beneath the backbone
• Harvested from the forward tip of the tenderloin
• The most limited cut per animal
• Represents less than 2% of total beef yield
What Makes It Special
• The tenderloin muscle remains inactive
• Protected by the spine throughout life
• Results in supreme tenderness
• Minimal internal marbling creates clean texture
Ranch Brand Standards
• Hand-cut to precise 2-inch thickness
• Must be center-cut from the tenderloin head
• Selected only from premium USDA grades
• Aged to enhance natural buttery texture
FAQ's
How long can I keep Filet Mignon in the freezer?
Filet Mignon can last in the freezer for 6 to 12 months if stored properly at 0°F (-18°C) or lower.
Make sure it’s wrapped tightly in plastic wrap or foil and placed in an airtight freezer bag or container to prevent freezer burn.
For the best taste and texture, try to use it within the first 6 months, but it will remain safe to eat beyond that as long as it’s kept frozen continuously.