Filet Mignon
Filet Mignon
- 100% Black Angus
- Born, raised & finished on the S Ranch
- Dry-aged
- No hormones administered
- USDA-inspected in Hardin, MT
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Premium Montana Filet Mignon (Dry-Aged)
The soft, buttery-textured Filet Mignon is the "champagne of steaks," and a signature offering from the Best of the Best Butcher Shop in Billings. Unmatched for tenderness and delicate in flavor, our Filets allow you to build your most memorable evenings around a melt-in-your-mouth, white-tablecloth experience sourced directly from our ranch.
The S Ranch "Birth-to-Box" Difference:
BORN: Every calf is born right here on our 4th-generation family ranch—no outside cattle.
RAISED: Grown on Montana grass and grain-finished for the delicate marbling and rich, buttery texture that makes our Filet Mignon world-class.
PROCESSED: Hand-cut in our own local USDA-inspected facility in Hardin, MT—ensuring total quality control from our ranch to your table.
DRY-AGED: Every cut is dry-aged for tenderness and vacuum-sealed to maintain peak freshness and prevent freezer burn.
From the Wagon Cook: The Smoked & Seared Filet
“The reverse-sear method is the secret to a perfectly edge-to-edge pink Filet with a steakhouse crust.”
Instructions:
Prep: Pre-heat your pellet grill to 225°F. Season thawed S Ranch Filets liberally with Montreal steak seasoning (don't forget the edges!).
Smoke: Place on the middle rack until they reach an internal temperature of 120°F.
Rest & Heat: Remove steaks at 125°F. Pre-heat a cast-iron skillet over medium-high heat with butter or tallow.
Sear: Sear for 45–60 seconds per side for a perfect crust. Serve immediately.
Internal Temperature Guide:
Rare: 125°F | Medium rare: 135°F | Medium: 145°F | Medium well: 155°F
Shipping & Delivery:
Ships Every Tuesday: Orders placed after Thursday at 12:00 pm MST will ship the following week to ensure freshness.
Secure Delivery: We ship nationwide with dry ice and insulated liners.
Free Shipping: This premium cut counts toward Free Shipping on all orders over $249!
Where it comes from
Filet Mignon comes from the short loin.
Short loin. Behind the rib along the back. Tender, lightly worked muscle: New York strips, T-bones, porterhouse and the tenderloin (filet).
- 1Born on the S RanchRed-rock country between the Yellowstone and Bighorn rivers near Pryor, Montana. 100% Black Angus, est. 1948.
- 2Finished near CusterGrass-fed on native range, grain-finished at the family's own feedlot. No hormones administered.
- 3Cut in HardinDry-aged, cut and vacuum-sealed at our own USDA-inspected plant. Traceable to the animal by ear tag.
- 4On the truck TuesdayFrozen solid, packed on dry ice, free shipping over $175 in the Mountain West and $249 in the lower 48.
