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Double R Ranch

 

Double R Ranch Filet Mignon

The filet mignon, also known as tenderloin steak, is universally regarded as luxurious, decadent, and the leading cause of steak envy at restaurants everywhere. Located between the sirloin and the rib, the tenderloin is aptly named since it is simply the most tender beef cut. Double R Ranch filet mignons are cut from hand selected, perfectly aged tenderloins for a mouthwatering finished flavor and a fine buttery texture. Each steak is hand-trimmed to minimize waste and create the best plate presentation possible. These are consistently our top selling steaks.

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA

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.

Filet Mignon

Starting at Starting at $24.00

Availability: In stock

  • Grade: USDA Choice or higher
  • Weight:
    - 6 oz.
    - 8 oz.
    - 10 oz. 
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Each steak hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

 

Double R Ranch Filet Mignon

The filet mignon, also known as tenderloin steak, is universally regarded as luxurious, decadent, and the leading cause of steak envy at restaurants everywhere. Located between the sirloin and the rib, the tenderloin is aptly named since it is simply the most tender beef cut. Double R Ranch filet mignons are cut from hand selected, perfectly aged tenderloins for a mouthwatering finished flavor and a fine buttery texture. Each steak is hand-trimmed to minimize waste and create the best plate presentation possible. These are consistently our top selling steaks.

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA

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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Cook Steak Perfectly Every Time With The Steakhouse Method

Prepare a Double R Ranch Filet Mignon to perfection using Steakhouse Style. All you need is a skillet and an oven to cook a memorable steak dinner.  Read More

More Preparation guides

Review(s)

  • filet

    absolutely love it! I bake it at 400 for about 15 minutes and it is perfect very rare!! Yummm!!

    Posted 11/8/2017 by

  • Oh My Gosh!!!

    Oh my Gosh!!! Just simply, the absolute best!!!

    Posted 8/28/2017 by

  • Filets

    These were absolutely awesome ! Never had a filet so tender, juicy and delicious ! Worth every penny ! Life is too short to eat crappy steak ! You can beat their prices but you can't beat their meat !

    Posted 6/14/2017 by

  • Excellent!!!!

    I coffee cured the filet and broiled in an iron skillet... paired with a 2004 Shafer Cabernet. Heavenly!!!!

    Posted 6/6/2017 by

  • good eats

    fabulous filets

    Posted 5/30/2017 by

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