Filet Mignon

Like all of our steaks we source only from our sister company: Meat N' Bone, this is the only place we will work with when it comes to proteins because of the strict and rigorous standards that Meat N' Bone follows when it comes to sourcing.

This product is for a steak, seasoned and prepared on a grill, cast iron to the customers desired doneness. 

FILET MIGNON

This is the leanest and most tender part of the animal, there also isn’t that much of it per steer which is why it's so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon.

When to get a Filet Mignon? What grade should I get?

 

This is the most tender and "easy to eat" steak of them all. Every grade of Filet Mignon will be a non-chewy experience and the higher grades will literally melt in your mouth. Filet Mignon is not as flavorful as the Ribeye or New York Strip which is why often it is served with a sauce (such as Bernaise) 

GRADES

Grades of beef are a way to measure the quality of a steak. Our friends from MnB have written a lengthy post that goes DEEP into the different grading scales around the world.

In a nutshell, grades go this way:

SIZE

Our steaks will come anywhere from 4oz to 8oz. The butchers have selected the right size and thickness for each steak to be the most efficient in terms of pricing and the way it cooks and eats. However, we are able to request custom cuts.

We recommend that a portion is anywhere from 6-8oz if it is meant to be a full portion. If the steak is part of a flight or multi-course dinner it can be cut smaller.

KEEPING IT SIMPLE

All the information is provided as a means to be transparent and for the customer to understand the complexities of the business. However, our expert caterers will be able to recommend the right steak for your particular dinner.

 

Order Size: 1 Steak

Equipment Required: Grill, Broiler, Cast Iron

Plating: Depends on the occasion.

Recommended Addons: Creamy Spinach, Mashed Potatoes, French Fries, etc..

 

 Priced per order, will arrive prepped and ready to finish at the destination. Labor and serving-ware not included.  Plated meals require 1 Server per 10 Guests and Station/Buffets require 1 Server per 30 guests. Get The Cook service personnel are required for all receptions and hospital functions.