Filet Mignon
Filet Mignon
Couldn't load pickup availability
- Ships frozen, overnight, on dry ice
- 24-hour overnight
- Seed to Plate, in-house
The Filet.
Nature's finest texture. Cut with reverence. Perfect portion.
This is luxury.
Shipping & Thawing:
Shipping & Thawing:
Ships Monday through Wednesday via overnight delivery. Arrives frozen on dry ice. Thaw in the fridge 24 to 48 hours. Cook within 3 days of thawing.
Our Guarantee
Our Guarantee
If anything arrives less than perfect, one message and we make it right. No questions, no return shipping.
Share
Essentials
Collapsible content
Characteristics:
• Two filets per pack
• Smooth, buttery texture
• Leaner cut, less marbling
• Hand-cut daily to uniform 1.5-inch thickness
• Perfect for searing
• Expertly trimmed
Average Cut Weight:
- Two 10-ounce filets. Cut to 1.5 inches.
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 a full 1.5 inches, every time
• Must be center-cut from the tenderloin head
• Selected to our Black Label standard
• 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.