Tenderloin Filet 16oz.

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 Lean Locally born, raised & finished Cooking Tips 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.