Member's Mark USDA Prime Angus Beef Filet Mignon, priced per pound

What's Special About This Cut of Beef?

Member's Mark USDA Prime Angus Beef Filet Mignon, priced per pound, known for its extremely tender, buttery soft texture, is an excellent choice when you want a high-end steakhouse dinner at home with 23g of protein per serving. Just like the name suggests, prime tenderloin steak is the most tender cut of beef with superior marbling, juiciness and flavor that requires minimal seasoning.

These tenderloin steaks come with a Prime rating, the highest grade possible earned by only 4-7% of beef and have a 1-1.5 inch thickness. This ensures you receive the highest-quality cut with superior tenderness, juiciness and flavor. Our tenderloin is hand-selected and cut in Club from grain-fed cattle for quality and optimal marbling.

Cooking Instructions

Member’s Mark USDA Choice Angus Beef Filet Mignon, priced per pound is superb with just salt and pepper, as surf and turf or just on its own. This cut is best prepared using any dry heat cooking method including roasting, grilling and smoking. For best results, let the meat rest at room temperature before and after cooking. Season with salt, fresh pepper and your favorite spices. Enjoy a glass of our Member's Mark Napa Valley Cabernet Sauvignon to elevate your steak experience!

1. Allow the filet mignon to sit at room temperature for 20-30 minutes before cooking.

2. Preheat oven to 400°F.

3. Season steak with salt and pepper.

4. Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.

5. Sear steak for 2-3 minutes on each side until it develops a crust.

6. Add 2 tablespoons of butter and fresh herbs to the skillet.

7. Transfer skillet to the oven, cooking steak for 5-7 minutes for medium-rare or longer for desired doneness. Check temperature with meat thermometer (130-135°F for medium-rare).

8. Remove from oven, let it rest for 5 minutes before serving, allowing the flavorful juices to redistribute within the steak, enhancing every bite.

1. Heat oven to 375°F. and line a small cookie sheet with parchment paper, then sprinkle pepper on both sides of steaks.

2. In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.

3. Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside.

4. Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.

5. In a small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.

6. Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time).

• Keep Refrigerated or Frozen
• Quantity: 4 Filet Mignons

Net Weight: Priced Per Pound

Ingredients: Beef.

Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

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