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Olivier's Butchery

Grass Fed - Beef Filet Mignon - Thanksgiving Edition

Grass Fed - Beef Filet Mignon - Thanksgiving Edition

$11.00 USD
$11.00 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.
  • No changes or cancellations on all Thanksgivings' orders are accepted after Saturday, November 23rd 2024
  • All cancellation before Saturday, November 23rd 2024 will require a 48 hours notice.
  • 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.

Except if your order is seasoned or marinated, if you would like your order to be wrapped in Butcher Paper, you can specify it at checkout in the "Special Instructions Box".

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