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Tenderloin of Beef (filet)
Tenderloin of Beef (filet)

The best of the best available in 4oz, 8oz or whole (4lbs).

Item# Item Name Our Price Qty Add
steak002-0001 4oz Filet Mignon [2 per pack]
(Out of Stock)
steak002-0002 8oz Filet Mignon [2 per pack]
(Out of Stock)
steak002-0003 Whole Tenderloin [6 lbs]
(Out of Stock)
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  • We started packaging the filet in 4oz portions for several of our customers. Some did not eat much beef and this was the perfect amount, some could not always afford it and some were watching their portion size due to their diet plans. It has been a hit and what a great treat to have in your freezer for just $12.99 for 2 steaks! The 8oz portion is the standard portion you would order at a high end restaurant and the whole is perfect when serving large groups.

Cooking Specs:
  • The packages are vacuum sealed and can stay in your freezer for up to 6 months.
  • 1) using the microwave to thaw frozen cuts
  • 2) overcooking
  • 3) using high, fast heat for cooking. You can still use high fast heat for searing.

TEMPERATURE GUIDELINES Rare - 120 degrees Medium rare - 125 degrees Medium - 130 degrees Medium well - 135 degrees Well done - 140 degrees

Average Customer Review: 5 of 5 Total Reviews: 1 Write a review.

  0 of 0 people found the following review helpful:
exquisite/fabulous/out of this world May 31, 2012
Reviewer: Mary Simmons from Hendersonville, TN United States  
Thaw and put loin in baking pan - I use stoneware.
Completely dry the loin, coat with olive oil, thickly coat loin with no salt Spike, cover and put in fridge overnight.
Bring loin fully to room temp prior to roasting.
Oven: 450 degrees, and upon putting loin in oven, immediately reduce heat to 375.  Cook aprox 45 min - 125 on meat thermometer (placed in smallest end of loin)
then make butter/ wine sauce
email me for my sauce recipe or I will post it on request, when I have more time than I do, this minute.

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