•
1 3

Olivier's Butchery

Grass Fed - Beef Filet Mignon

Grass Fed - Beef Filet Mignon

$12.45 USD
$12.45 USD
Sale Coming Back Soon
  • The price displayed is only an estimate. Use the code DEPOSIT to pre-pay 50% of your order. You'll pay the remaining balance of the final weight in store.
  • Please allow us 24 hours to prepare your order. All deposit are non-refundable.
  • All orders are cut to our best estimate.
  • Unseasoned: $37.50/lb // Seasoned: $38.50/lb
  • Add $5.00/lb for tartare
  • Grass Fed Grass Finished Black Angus, Non-GMO, No Antibiotics, No Added Hormones
  • The Classic Seasoning includes Salt, Black Pepper, Olive Oil, Thyme, and slices of Garlic.
  • One Whole Filet Mignon roughly weighs between 3 lb and 5 lb.
  • One Half Filet Mignon roughly weighs between 1.5 lb and 2.5 lb.
  • One 1" Steak roughly weighs between 0.2 lb and 0.4 lb.
  • One Whole Filet Mignon roughly weighs between 3 lb and 5 lb and includes the filet tail.
  • Please allow approximate weights when ordering the 1 lb option. 
  • Lean and incredibly tender. 
  • Perfect for roasting for a Whole Filet Mignon or pan-seared for Steaks

Cooking Suggestions

1) Remove your Filet Mignon from the fridge for about 30-60 minutes before cooking and season with salt, pepper and cooking oil

2) Preheat your oven to 360F (for Steaks) - 425F (for a Whole Filet)

3) Sear your Filet steaks in a cast iron over high heat until it brown and crusty on one side before turning them over to the other:
1-2 minutes for a 1- 1 ½ inch steak
2-4 minutes for a 1 ½ - 2 inches steak
12-15 minutes for a Whole Filet (3-5 minutes on each side)

4) If needed, add Butter, Garlic, and Rosemary unit the steak melts

5) Transfer the steak to the oven.
2 minutes: Rare (Internal Temperature: 115°F - 120°F)
3 minutes: Medium - Rare (Internal Temperature: 120°F -125°F)
5 minutes: Medium (Internal Temperature: 130°F - 135°F)
6-7 minutes: Medium - Well (Internal Temperature: 140°F- 145°F)
20-25 Minutes for a Whole Filet

This will depend on the thickness of your steaks and whether your oven is in Convection or Regular.

6) Let the steak rest for about 5-10 minutes before serving for Steaks and 10-15 minutes for Whole Filet

Pick-up Guideline

For the moment, all orders are for pick-up at the shop only.

The Packaging

We vacuum seal every item.

Every vacuum bag is BPA-Free as well as FDA and USDA-Compliant.

You can also use our bags to directly sous-vide and freeze your order.

View full details