Tenderloin filets are the most tender cut available. Our dry-aged Black Angus Filet Mignons are expertly butchered to 2" thick and dry-aged 21+ days, adding even more flavor and tenderness to this already extremely tender cut of steak. Filets are lean yet succulent, with a fine buttery texture.
- Dry-aged 21+ Days
- Locally born, raised & finished
- Tenderloins are a lean cut, it is important to not overcook the filet
- Pat dry, season, and cook the filet on a hot grill approximately 8 minutes per side then let rest for a beautiful medium rare filet.
- Always temp the steak to ensure doneness.