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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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 Brian
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 Hank
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!
The perfect birthday gift to myself!
I wish I could upload the video of me cutting these 10oz filets with a fork. By far the best quality that I have ever ordered. Thank you SRF!
Posted 4/2/2019 by Glenn
SRF Team : Happy Birthday, Glenn! We are so glad you enjoyed!
Very Good Filet
I loved the delivery experience from SRF. Great packaging, great condition of steaks when delivered. While it was gold grade, the quality was the same as filets from local butcher priced significantly less. Nevertheless, it is a very good filet. I look forward to trying other SRF cuts and comparing them to this gold grade.
Posted 3/29/2019 by Rob
Best filet ever
This is without a doubt the best quality filet mignon I’ve ever had (and I’ve been to some of the best steakhouses in almost every major American city). There is a noticeable difference between the gold and black grade filet. I highly recommend splurging for the gold.
Posted 3/11/2019 by Michael J