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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 steaks on the market, then you've come to the right place.
USDA Prime Wet Aged 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 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.
Slowly wet-aged for the muscle to hone to perfection, our tender USDA Prime Filet Mignons are "Simply the Best" Filets that can be purchased online. Our Steak Filet Mignon has a substantial succulent flavor that is unsurpassed.
The Selection Process
Our chefs hand-pick our filets so that only the most flavorful prime selections are available for purchase. We scrutinize each slice to ensure the quality of these USDA Prime Filets will be the morsel of goodness that is expected from Chicago Steak Company gourmet steaks. If you have not allowed yourself the ultimate steak sensation, we invite you to try our first-class Filet Mignons.
Dress Up Your Filet: Peppercorn Sauce for Filet Mignon
- 4 8 oz Filet Mignons
- 2 tbsp Butter
- 1/2 cup Heavy Whipping Cream
- 1/2 cup red wine
- 3/4 cup beef stock
- 1/4 tsp crumbled thyme
- 1/4 tsp crumbled rosemary
- 1/2 tsp black peppercorns
About 30 minutes before you’re ready to cook your steaks, allow them to come to room temperature out of the refrigerator.
First, salt and pepper your filets to taste. Melt the butter in a skillet over medium heat.
Place the filets in the skillet and cook on each side for about 4 to 5 minutes for a medium-rare cook. Transfer your cooked filets to a plate and cover with foil.
Now, prepare the sauce by adding the beef stock, red wine, and peppercorns to the same pan over medium heat. Whisk them together well.
Slowly pour in the heavy cream and continue whisking the mixture together. Allow the mixture to come to a gentle boil, and then turn the heat to low.
Let the sauce simmer for about 3 minutes, stirring often, until the sauce thickens up. If it becomes too thick, you can add a small amount of beef stock to the mixture.
Spoon the sauce over your filets and enjoy!