Exceptionally tender with a fine grain and clean, refined flavor. Our USDA Prime Black Angus Filet Mignon is cut from the tenderloin and portioned into a substantial 8oz steak for a classic steakhouse experience at home. The cattle are pasture-raised and grain-finished, combining a thoughtfully raised beef program with the consistency, tenderness, and marbling expected from USDA Prime.
USDA Prime center cuts, the highest graded beef in the USA
Certified Humane® cattle, raised in the mid-west
Choose your delivery day at checkout, upgrade for faster shipping
Full product description
Why Filet Mignon?
Filet mignon is prized above all for tenderness.
Cut from the tenderloin, one of the least-worked muscles on the animal, filet has an exceptionally fine grain and naturally tender texture. Compared with richer cuts such as ribeye, it has a leaner profile and more delicate beef flavor.
For customers who value tenderness over heavy marbling, filet mignon is the classic choice.
USDA Prime Quality
USDA Prime is the highest USDA beef quality grade and represents beef selected for superior marbling and consistency.
Filet mignon is naturally leaner than ribeye or New York strip, so even a Prime filet will not have heavy ribbons of fat. Instead, expect subtle intramuscular marbling that complements the tenderloin's naturally fine texture.
The result is a steak that is tender, clean, and exceptionally consistent.
Pasture-Raised & Grain-Finished
Our Black Angus cattle are raised on pasture and grain-finished.
Pasture access allows the cattle to graze and roam, while the finishing program helps develop the marbling and consistency expected from USDA Prime beef.
It creates a balanced steak with refined beef flavor, reliable tenderness, and excellent cooking performance.
Flavor & Texture
Filet mignon has a more delicate character than most other steak cuts.
Expect:
Mild, clean beef flavor
Exceptionally tender texture
Fine, delicate grain
Subtle marbling
Smooth, buttery bite
Its restrained richness also makes filet one of the best steaks for sauces, compound butter, and surf & turf pairings.
A Classic 8oz Steakhouse Portion
Each filet is approximately 8oz, a generous individual portion that's substantial without becoming overly heavy.
It is an ideal size for steakhouse-style dinners, date nights, entertaining, or pairing with premium seafood such as lobster, scallops, shrimp, or king crab.
How to Cook Filet Mignon
Filet mignon performs best with high heat and careful timing.
Pat the steak dry and season simply with salt. Sear in a very hot cast-iron pan or cook over a hot grill until a deep crust develops, then finish gently to your preferred temperature.
Medium-rare is an excellent target for preserving the filet's signature tenderness and moisture.
Because filet is relatively lean, avoid overcooking. Rest the steak before serving.
Filet Mignon vs. Ribeye and New York Strip
Filet Mignon: The most tender, with mild flavor and a fine texture.
Ribeye: The richest of the three, with abundant marbling and bold beef flavor.
New York Strip: More structured than filet, with stronger beef flavor and moderate marbling.
If tenderness is your priority, filet mignon is the natural choice.
Product Details
Product: Black Angus Filet Mignon Grade: USDA Prime Cut: Tenderloin / Filet Mignon Portion Size: 8oz Cattle: Black Angus Raising Method: Pasture-raised Finish: Grain-finished Condition: Fresh or frozen depending on availability Packaging: Vacuum sealed
Portion per pack
8oz boneless fillet.
Extra marbling for a rich flavor. Generous portion, great for sharing!
Certification
Certified Humane® by Humane Farm Animal Care (HFAC).
Stringent audits ensure the animals are calm, relaxed, and well cared for throughout their entire lives. Cattle prods, cages, crates, and tie stalls are strictly prohibited.
The animals are free to roam and graze on pastureland, and finished with high-quality corn-based feed, with no animal byproducts, antibiotics or growth hormones.
Grading
USDA Prime - highest grade in the USA, less than 2% of U.S. meat is graded Prime.
Cooking tips
If frozen, thaw slowly, like overnight in the refrigerator.
The high fat content of the Ribeye gives a lot of flavor and best enjoyed at a medium finish, giving the fat enough time to render. Use a very hot pan (like a cast iron skillet) and sear each side for about 3 minutes.
FAQ's
What is filet mignon?
Filet mignon is a steak cut from the beef tenderloin. Because the tenderloin does very little work, it has an exceptionally fine grain and is considered the most naturally tender steak cut.
Is this filet mignon USDA Prime?
Yes. This filet mignon is USDA Prime Black Angus beef, the highest USDA beef quality grade.
Is this beef grass-fed?
The cattle are pasture-raised and grain-finished. They graze while on pasture and receive a grain-based finishing diet before harvest.
Why is filet mignon less marbled than ribeye?
Filet comes from the tenderloin, which is naturally a much leaner muscle than the rib section. Even USDA Prime filet has less visible fat than Prime ribeye. Its value comes primarily from its exceptional tenderness and fine texture.
What does filet mignon taste like?
Filet has a mild, clean beef flavor with a delicate texture and smooth finish. It is less intensely beefy and less fatty than ribeye or New York strip.
How large is each filet mignon?
Each steak is approximately 8oz, a classic individual steakhouse portion.
What is the best way to cook filet mignon?
Filet is excellent pan-seared or grilled over high heat. Develop a strong exterior crust while keeping the center tender and juicy. Medium-rare is especially well suited to this cut.
Can I use filet mignon for surf and turf?
Yes. Filet is one of the classic steaks for surf and turf because its mild flavor and leaner profile pair especially well with rich seafood such as lobster, scallops, shrimp, and crab.
Should filet mignon be marinated?
It generally doesn't need to be. Filet's delicate flavor and tenderness are best showcased with simple seasoning, although sauces, compound butter, peppercorn sauce, or a red wine reduction pair very well with it.
How should I thaw frozen filet mignon?
For best results, thaw the vacuum-sealed steak slowly in the refrigerator overnight. Once thawed, keep refrigerated and cook promptly.
USDA Prime is the highest grade of beef in the United States, based on marbling, tenderness, and overall quality. Only a small percentage of beef qualifies for this grade.
Is USDA Prime better than Choice or Select?
Yes. USDA Prime has significantly more marbling than Choice or Select, resulting in better flavor, tenderness, and juiciness.
Is all USDA Prime beef the same?
No. While all Prime beef meets minimum standards, quality can still vary based on sourcing, feeding, and handling. Well-sourced Prime beef will have better consistency and flavor.
What’s the difference between grass-fed and grain-finished beef?
Grass-fed beef develops deeper, more complex flavor, while grain finishing helps increase marbling and tenderness. A balanced approach delivers both flavor and texture.
How should I cook USDA Prime steak?
High heat methods work best:
pan-searing
grilling
broiling
Allow the steak to rest after cooking for best results.
What temperature should I cook ribeye to?
For optimal flavor and texture:
Medium-rare: 130–135°F
Medium: 135–145°F
Avoid overcooking to preserve tenderness.
Can I freeze USDA Prime beef?
Yes. Vacuum-sealed beef freezes well and maintains quality when thawed properly in the refrigerator.
Outstanding New York Strip! Beautiful marbling, deep rich color, and incredibly fresh. It cooked up perfectly with a gorgeous crust on the outside while staying tender and juicy inside. The flavor was bold, beefy, and clean . This is exactly what I wanted from a premium steak.
You can truly taste the quality in every bite. Great customer service from the Nordic Catch team as well. Absolutely top-tier — will definitely be ordering again!
This ribeye had beautiful, even marbling and great flavor. We gave it a quick cast-iron sear, and it came out perfect. Everyone was raving about the seafood and meat. The customer service was just as impressive. I couldn't be happier with this purchase!
I have ordered the lobster tails several times to make lobster raviolis topped with cooked lobster meat and the dish is always delicious, fresh, and filling. Highly recommend trying the tails for yourself and your loved ones!
I don’t usually like Filet Mignon because it’s dry, but not this one! Honestly the best filet I’ve had! Soft and flavorful, even my kids couldn’t get enough!
Covered with ice flakes and snowy residue indicating they have either been Ross, TED and refrozen or frozen for an extended period of time… Grossly overpriced I do not plan to order anything from you ever again.
Really disappointing for the price.. one tail broke in half and in both the meat stuck to the tail itself so we ended up losing half the meat. We make lobster tail all the time and this has never happened
Ordered the lobster tails for my husband and he said that they were outstanding. They arrived frozen solid and since I myself have no love for most seafood we will have to take his word for it. Which after his eating he gave a enthusiastic thumps up..
My sister just had a minor surgery, this package is for the family, they love the rib eye, said was delicious. They also enjoy the fresh fish inside the package.
Generous portion and super tender! You can really taste the difference in these pasture raised vs the basic store bought steaks. These are a hit! Will be buying more!
Store owner replied:
Hello!
Our ribeyes have never been anywhere close to only 12oz.
Happy to follow up with photos from the same batch showing the 16oz weight.
All of our steaks are weighed in before receiving them into our warehouse.
Feel free to prove otherwise by sharing any photos you have. If needed, we will investigate further.
3 filets and none were prime, one not even choice.
