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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6oz. Wagyu Filets
Best steak ever! My kids picked steak over turkey or ham for Christmas dinner. I pan seared them on the Big Green Egg. I used butter, garlic and rosemary for the sauce. You will love it!
Posted 1/3/2019 by adcap
New Years Eve
sous vied 1 hr , seared in cast iron skillet 1 min per side. Best steak we have ever eaten....thank you S.R.F.
Posted 1/2/2019 by thomas
Best steak ever
Tasty, juicy, never had anything so good!
Posted 12/31/2018 by Susanne
Had the filets and ribeye for Christmas dinner, best steaks we ever had. We sous vide the steaks and they rivaled the best steaks we’ve had at our favorite Chicago steakhouse.
Posted 12/30/2018 by Worp4
SRF Team : We love the sous vide method! Thank you for sharing your experience with these cuts, Worp4!