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Snake River Farms

 

Snake River Farms Black Grade Petite Filet Mignon

Filet Mignon is our most requested American Wagyu steak. Also known as a tenderloin steak, our filets are famous for their fine buttery texture and delicious mild flavor. Cut from the loin, these are remarkably tender steaks. These petite filets are just 4 ounces apiece for a scaled down portion size that cooks quickly.  These are perfect for smaller appetites or when you want to serve additional center-of-the-plate items. Like all our Snake River Farms filets, these are hand-cut, hand-trimmed and perfectly portioned. 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

American Wagyu Black Grade Petite Filet Mignon (4oz.)- 4 pack

$60.00

$57.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 4-7 $50.00 each 13%
  • 8+ $45.00 each 22%
  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 4, 4 oz. petite filets per package
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Hand cut by a master butcher
  • Product ships frozen and will arrive frozen or partially thawed

 

 

Snake River Farms Black Grade Petite Filet Mignon

Filet Mignon is our most requested American Wagyu steak. Also known as a tenderloin steak, our filets are famous for their fine buttery texture and delicious mild flavor. Cut from the loin, these are remarkably tender steaks. These petite filets are just 4 ounces apiece for a scaled down portion size that cooks quickly.  These are perfect for smaller appetites or when you want to serve additional center-of-the-plate items. Like all our Snake River Farms filets, these are hand-cut, hand-trimmed and perfectly portioned. 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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The Steakhouse Method

Prepare your Snake River Farms American Kobe beef filet mignon to mouthwatering perfection using the Steakhouse Method.  Read More

More Preparation guides

Review(s)

  • Our other favorite

    So good, and tender enough for my 93 year old Dad to enjoy!

    Posted 6/27/2019 by

  • Weird process for a review

    Great flavor and very tender. Wish they weren't all frozen together.

    Posted 3/6/2019 by

  • Delicious

    We made the filets using a reverse sear method, they were excellent. I wish they came packaged individually. We had to thaw out all 4 at once.

    Posted 2/21/2019 by

  • 4pack

    Steaks were great but were not individually wrapped and frozen. So all four steaks were frozen together and made it impossible to only take one out to cook. I was disappointed when they arrived like this.

    Posted 2/13/2019 by

  • AS always Great

    The best tasting Filet I have ever had, The only problem to small but great tasting. You can't beat the Beef at SRF

    Posted 1/22/2019 by

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