Snake River Farms Gold Grade Filet Mignon
Our Gold Grade tenderloin steak is the ultimate filet mignon. Gold Grade steaks represent the highest level of marbling offered by Snake River Farms. These filets are available in limited quantities and maintain the traditional flavor that American palates love combined with the tender, buttery essence of Japanese Wagyu beef. The filet mignon is the number one selling Gold Grade steak for good reason - it is even more buttery textured than our Black Grade filet mignon. This filet is so tender and juicy it can be cut with a butter knife.
Steak Temperature GuideHere 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.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°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
First time customer
I’ve had a lot of experience with prime filets, and was skeptical about Wagyu beef.
These steaks WAY EXCEEDED my expectations. The flavor and texture were outstanding!
Cooked on the stove in a cast iron skillet, then finished to medium rare in the oven. Salt and pepper only.
Posted 7/1/2018 by Donald
SRF Team : Donald, thank you for taking the time to leave a review. The American Wagyu Gold Grade Filet Mignon is one of our favorites and we are happy to hear you love it as much as we do!
Made me cry tears of joy
I was so nervous, I didn’t want to ruin them! I used your recipe with the balsamic reduction and grilled them to perfection. We’ve dined at many high-end steakhouses in Seattle, and my husband said with all honesty it was the best steak he’s ever had! Will definitely treat ourselves to this again.
Posted 6/29/2018 by Vickie
SRF Team : Vickie, thank you for taking the time to leave this review. We are happy to hear you had success with one of our many recipes and that you enjoyed our American Wagyu Gold Grade Filet Mignon!
These steaks were simply amazing! I cook mine on a Green Egg, Reverse Sear. Indirect heat at 250 until 125 or so. Remove and cover with foil, then let Egg rip to 800. 60 seconds each side and you have perfect, pink all the way through, restaurant quality steaks. Will definitely order again.
Posted 3/28/2018 by Mark G
The highest quality meat - I chose to go the grill route (no pan sear). Slight dash of pepper and salt, about 3 minutes max per side on high(er) heat and came out with nice grill sear mid-rare. Could eat this every week!
Posted 3/21/2018 by Brandon H
The flavor and quality of the meat was fantastic. However, extremely disappointed that for 65 dollars a steak that one of them was cut strangely and not even which makes for awkward cooking. At that level and cost, they should be perfect.
Posted 3/7/2018 by Filet lover