Name: Buy Black Angus Beef Filet Mignon Online | Chicago Steak Company
Brand: My Chicago Steak
SKU: PSC150 2 6oz
Price: 129.95 USD
Availability: InStock
Rating: 4.8 (247 reviews)

Sliced filet mignon with a close-up view on a dark surface

Item # PSC150 2 6oz

Premium Angus Beef

Filet Mignon Complete Trim

$129.95

$184.99

Buy 2 or more to save an extra 20%

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Description

Premium Angus Filet Mignon

Hand-selected for exceptional marbling and slowly wet-aged for unmatched tenderness, these Premium Angus Filet Mignons deliver a rich, steakhouse-quality experience. Expertly hand-cut and carefully trimmed, they're crafted to impress from the first bite to the last

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

USDA steak grading pyramid showing Prime, Choice, and Select levels

A Taste of Tradition

Since 1865, Chicago has stood as a symbol of America's finest beef. Today, Chicago Steak Company proudly carries that heritage forward with hand-cut USDA Prime Angus beef crafted by fifth-generation Chicago butchers

Nutrition Facts

Filet Mignon
Recommended Serving Size	6oz
Calories	249
Total Fat	11.31
Sodium	74.55
Protein	36.75

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you'll see at a dinner party. It's not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly