USDA Choice Filet Mignon 8 oz on cutting board |Choice|2 x 4 oz.|6 oz.|8 oz.|10 oz.
USDA Choice Filet Mignon 8 oz on cutting board |Choice|2 x 4 oz.|6 oz.|8 oz.|10 oz.
Filet Mignon on cutting board |Choice|2 x 4 oz.|6 oz.|8 oz.|10 oz.
USDA Prime Filet Mignon on White Plate |Prime|2 x 4 oz.|6 oz.|8 oz.|10 oz.
USDA Prime filet mignon on white plate |Prime|2 x 4 oz.|6 oz.|8 oz.|10 oz.
Filet Mignon size comparison |lifestyle
USDA Prime Boneless Filet Mignon cooked n cutting board with Thyme |lifestyle
USDA Choice and Prime comparison on cutting board |lifestyle

Filet Mignon Steak

Double R Ranch

$31.00

Double R Ranch filet mignons are cut from hand selected, perfectly aged tenderloins for a mouthwatering finished flavor and a fine buttery texture. Offered in a variety of sizes and in USDA Choice and USDA Prime grades.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Namesake Brand

Namesake Brand

Humanely Raised Beef

Humanely Raised Beef

Details

Cooking Tips

Beef Grading

The filet mignon, also known as tenderloin steak, is aptly named since it is the single most tender beef cut. Double R Ranch filet mignons are cut from hand selected, perfectly aged tenderloins for a mouthwatering finished flavor and a fine buttery texture. Each steak is hand-trimmed to minimize waste and create the best plate presentation possible. These are consistently our top selling steaks.

Sourced from the heart of the Northwest and raised in our proprietary, comprehensive system, these are some of the best online steaks you can buy.

Available in 4 sizes. 2 x 4 oz. option has two steaks per package. The 6, 8, and 10 oz. portions have one steak per package.

Filet mignon is naturally tender and has a lower amount of marbling than steaks like ribeyes and New York strips. They are best prepared medium rare to medium. 

The steakhouse method and reverse searing are excellent cooking methods to use for the filet mignon. Since it is lower in fat, filet mignons cook quickly, so keep a watchful eye to avoid overcooking.  

A final basting with butter and herbs is a good way to add additional richness to the filet mignon.  

This mild flavored steak works well with compound butters and classic sauces like Béarnaise and au poivre.  

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

Frequently Asked Questions

Where does filet mignon come from?

Filet mignon, or tenderloin steak, is obtained from the loin primal located under the ribs and next to the spine. This is a muscle that receives minimal use, and the lack of physical activity makes the filet mignon a very tender steak. Looking for more tips? Our steak cooking guide has great tips on how to cook filet mignon.

How to cook filet mignon

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak. 

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

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