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Filet Mignon (8 oz)

Price
$22.00
Quantity

Beef Tenderloin Center Cut Filet, USDA Choice (8 oz)

Filet mignon translates from the French to “cute filet” or “delicate filet.” It is a relatively small cut of meat, carved into thick, enticing rounds that are distinctive in their lack of connective tissue. Each cow produces only about one pound of this delectable meat, which further lends to its appeal. Despite a lower fat content, the filet mignon has a wonderfully soft, buttery texture when properly prepared.

Beef Tenderloin Center Cut Filet, USDA Choice (8 oz)

Filet mignon translates from the French to “cute filet” or “delicate filet.” It is a relatively small cut of meat, carved into thick, enticing rounds that are distinctive in their lack of connective tissue. Each cow produces only about one pound of this delectable meat, which further lends to its appeal. Despite a lower fat content, the filet mignon has a wonderfully soft, buttery texture when properly prepared.

Also…

Because of the location of the cut, (the tender loin) filet mignon contains very little fibrous connective tissue. The lack of connective tissue, often, makes this the most tender cut of steak available. Filet Mignon is highly sought after. However, each animal only produces about 1 pound of it making it a treasure indeed!

Preferred cooking method: Grilling will induce the flame flavor that can’t be replicated on the stove. However, you can pan sear them and then put them in an oven.

 Preferred seasoning: Because Filet Mignon is lower in fat than most other cuts we like to wrap it up in bacon! However you can stick with good old salt and pepper. It will be delicious no matter what!

Gaucho tips:

  1. If using salt 1 teaspoon of coarse kosher salt per pound of meat should suffice
  2. Bring your steak to room temperature to ensure even cooking
  3. When wrapping Mignon in bacon you can use toothpicks to hold it on… just remember to remove the toothpicks before serving
  4. Let the meat rest 5-10 minutes before cutting into it.


Disclaimer
: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results

This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges.  We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping.  We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.

Also…

Because of the location of the cut, (the tender loin) filet mignon contains very little fibrous connective tissue. The lack of connective tissue, often, makes this the most tender cut of steak available. Filet Mignon is highly sought after. However, each animal only produces about 1 pound of it making it a treasure indeed!

Preferred cooking method: Grilling will induce the flame flavor that can’t be replicated on the stove. However, you can pan sear them and then put them in an oven.

 Preferred seasoning: Because Filet Mignon is lower in fat than most other cuts we like to wrap it up in bacon! However you can stick with good old salt and pepper. It will be delicious no matter what!

Gaucho tips:

  1. If using salt 1 teaspoon of coarse kosher salt per pound of meat should suffice
  2. Bring your steak to room temperature to ensure even cooking
  3. When wrapping Mignon in bacon you can use toothpicks to hold it on… just remember to remove the toothpicks before serving
  4. Let the meat rest 5-10 minutes before cutting into it.


Disclaimer
: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results

This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges.  We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping.  We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.

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