Snake River Farms

 

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 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 Gold Grade Filet Mignon

Starting at Starting at $53.00

Availability: In stock

  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight: 6, 8 and 10 oz. 
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped 
  • Product ships frozen and will arrive partially thawed or chilled

 

 

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 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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Review(s)

  • Best steak I’ve ever had!

    I’ve tried a lot of steaks but nothing compares to these gold grade steaks! SRF is amazing and I can stop ordering from them! I Cast iron sear these steaks then roast them in my smoker at 450 degrees till temp reaches 130 approx 15 min.

    Posted 10/11/2019 by

  • Best steak I’ve ever had

    Ordered 4 to celebrate with some friends and we all agreed they were the best steaks we’ve ever eaten.

    Posted 10/5/2019 by

  • Crazy, Dope flavor

    By far the BEST beef I’ve ever had the opportunity of consuming! Lightly seasoned with TXQ Rubs 214 and reversed seared. Perfect combination! Will definitely include this cut in my arsenal of amazing cuts.

    Posted 10/4/2019 by

    SRF Team : Hi,

    Thank you for taking your time to share your experience with Snake River Farms. We are so happy to hear we are the best beef you have ever consumed!

  • Mother's Day Gift

    I bought one of these for my wife for Mother's Day. It arrived in the mail promptly; I let it thaw in the fridge for 2 days. I brought it out of the fridge an hour before cooking it, seasoned it on both sides with kosher salt and fresh ground black pepper. I let it come up to room temperature, then seared it over extremely high heat in a little grapeseed oil, then lowered the heat, added some butter, thyme, garlic, and rosemary, a la Gordon Ramsay. I cooked it a bit slower after the initial sear, about a minute each side, setting a sprig of thyme and rosemary and a clove of garlic on top, then basting it with butter, turning a few times, until it reached the firmness of heel of my palm. Incidentally, this turned out "medium" rather than "medium rare" so I'd suggest cooking it slightly less. The tenderness of this steak seems to slightly skew this method of doneness detection. I served this steak with a side of roasted brussels sprouts braised in a red wine reduction, and a glass of good cabernet. After finishing this meal, my wife informed me that she will never order another steak in a restaurant again.

    Posted 6/26/2019 by

    SRF Team : Hi Brian,

    Thank you for taking the time to share your experience with Snake River Farms. We are so happy to hear you and your wife enjoyed the American Wagyu Gold Grade Filet Mignon! Your recipe sounds outstanding, excellent work!

  • Filets are not supposed to be this tasty!

    Everyone knows filets are tender. Heck, even a select level filet will be tender and with the right seasonings, will be a good steak. But the big difference here was the taste. I only put kosher salt and fresh ground pepper on it and cooked by reverse sear method. I'm a huge ribeye fan and had a gold Wagyu ribeye back to back with this filet and I think I enjoyed the filet more. Both however were awesome! I did not realize a filet could have so much flavor but from the look of the marbling, I was thinking it was going to be special and it was. I'll be back for more!

    Posted 6/18/2019 by

    SRF Team : Hi Hank,

    Thank you for taking the time to share your Snake River Farms experience. We are so happy to hear you enjoyed your American Wagyu Gold Grade Filet Mignon!

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