8oz Angus Filet Mignon
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No antibiotics, growth hormones or steroids added.
The Filet Mignon has long been the most elegant cut of beef. At 8oz it’s a more generous portion than other filets, but love is generous and when you’re treating that special someone to a steak…you don’t want them to leave hungry. We raise our cattle with love and you’ll taste the difference, we promise. When preparing our Filet Mignon steaks, we recommend a dash of fresh ground salt & pepper or our Signature™ Seasoning, then a quick sear in a hot pan followed by 15 minutes at 400 degrees in a conventional oven. This will yield a perfect “medium rare”, every time. Simply increase time to 17 minutes for “medium.” The texture of these steaks must be experienced to believe – they literally melt in your mouth – the Nebraska Star Beef Natural Angus Filet is the ULTIMATE Angus expression of love. If you love your steak, NEVER THAW IT IN A MICROWAVE – it can damage the product. ALWAYS – thaw in the refrigerator or in a pan of cold water. DO NOT remove the product from cryovac until it has thawed completely.
The 8oz Filet Mignon is a snap to cook perfectly. The first question many people ask is, “how long should I cook it on each side?”….there is not a consistent answer to that question as there are MANY variables that effect cook time, from the steaks starting temp to the grill surface temp to the ambient temp in which the steak is being cooked. Beyond that, there is a simpler way that is more accurate. The internal temperature of the steak. The way the cooking heat is applied isn’t all that critical, cooking heat can be any variety of methods from a wood fire to a broiler to sous vide; there are MANY great methods to cook a steak. We personally prefer to cook our steaks “rare” and we typically remove thicker steaks like the 8oz Filet Mignon from the heat source when the internal temperature reaches approximately 115F. The internal temperature will continue to coast up to somewhere in the 125F range. This “coast up” is why adequate “rest time” after cooking is so critical when it comes to cooking the perfect steak. The 8oz Filet Mignon is easy to cook due to its thickness which doesn’t heat as rapidly as a thinner steak, thus increasing the amount of time to reach finishing temperature.
Order of operations:
Thaw slowly – submerge in a pan of cool water if you’re in a hurry, NEVER a microwave.
Season – Your preferred seasoning, to taste. Some folks apply oil to the steak prior to seasoning, we do not believe that is the best approach, nor do we recommend it.
Cook – Keep track of the internal temp, that’ll tell you when it’s done. Get a good digital thermometer.
Rest – 5 to 10 minutes is best. Don’t cover the steak when it rests, it will stay warm, covering will cause the “coast up” temp to be higher than desired in most cases.
Serve – Let your guests carve their own steak, unless they’re little kids or you’re a control freak…cutting a steak is part of a pleasurable eating experience.
The 8oz Filet Mignon is synonymous with elegance. It comes from the “loin” section of the beef and is typically the most tender of all steak cuts. Filet Mignon is typically boneless, with the exception of its presence on the Porterhouse. The Filet Mignon will exhibit some “marbling” which is what gives the steak it’s flavor and juicy nature. We cut our 8oz Filet Mignon to approximately 1.5” thick. All cattle vary in size so the thickness of the steaks will vary a degree from steak to steak based on the animal from which it came. Lots of folks ask us why our steak thickness varies, and the reason is that we cut our steaks to a specific weight, given the fact that all cattle are slightly different sizes, that means that the variation shows up in the thickness of the steak. If we cut all the steaks to the same thickness, then the weight of the steaks would vary…which would greatly complicate selling them online.
All of our beef is “wet aged” which is a fairly common thing among beef producers. That said, we wet age our beef a minimum of 35 days, which is longer than much of our competition. This makes a difference in flavor and tenderness. The process of wet aging allows enzymes that are naturally present in beef to begin to break down and tenderize the beef. It has more effect on tenderness than it does flavor. Dry Aging, by comparison, is a much different process that relies on the same naturally occurring enzymes to tenderize the beef and dry aging also allows moisture to migrate out of the beef which tends to concentrate the flavor. Dry Aging is a process that is much more like aging artisanal cheese and tends to take on a stronger flavor that not all consumers enjoy. We’ve found “wet aging” for an extended period to be the best case scenario for us.