Name: USDA Prime Bone-In Filet Mignon | Chicago Steak Company
Brand: My Chicago Steak
SKU: VFSP157 4 12oz
Price: 309.95 USD
Availability: OutOfStock
Rating: 4.5 (2 reviews)

Item # VFSP157 4 12oz

USDA Prime - Wet Aged Beef

Bone-In Filet Mignon

$309.95

$479.99

Size:

4 (12oz) 4 (16oz)

Variant

Buy 2 or more to save an extra 20%

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Description

USDA Prime - Wet Aged Bone-In Filet Mignon

Indulge in excellence with this package of USDA Prime Wet Aged Bone-In Filet Mignons. These impressive filets have been perfectly wet aged for 4-6 weeks to intensify their natural tenderness and flavor. These cuts of steak are unique and scarce, many places no longer indulge in the extra attention required to hand-select and cut the Bone-In Filet Mignon.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best mail ordered steaks on the market, then you've come to the right place.

Prime Bone-In Filet Mignon

Every filet mignon we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our bone-in filet mignons are among the most flavorful, juicy, and tender filet mignons you'll ever eat. They're the same amazing filet mignons you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

The short loin of the beef, known as the Filet Mignon, is the most tender, velvety part of the steak. This piece of muscle does the least amount of work and so it results in the most tender cut of steak. When you filter out 97% of the beef and only select from the top few percent, you are left with these USDA Prime Filet Mignons.

Bone-In and Wet Aged

When you add the luscious enhancement of the bone, you get an added flavor that is sure to please any steak enthusiast. We take these gourmet steaks and age them up to 6 weeks before we hand cut them and vacuum seal them for you. These cuts of steak are unique and scarce, many places no longer indulge in the extra attention required to hand-select and cut the Bone-In Filet Mignon. Indulge in Excellence, or share it, with these Bone-In Filet Mignon.

Don't want to work with a bone? Try our boneless flavorful USDA Prime Wet Aged Filet Mignons!

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