Filet Mignon

The soft, buttery-textured filet mignon is the champagne of steaks. Unmatched for tenderness and delicate in flavor. Build your most memorable evenings around this melt-in-your-mouth, white-tablecloth steak. 

Our filet mignon come vacuum-sealed to ensure long-lasting quality.

Montana-Born. Pasture-Raised. No added hormones.

From the Wagon Cook: This is one of many ways we like to cook our filets.

1. Turn pellet grill/smoker on to 225°F. While smoker preheats, prepare thawed S Ranch Filet Mignon by sprinkling liberally with Montreal steak seasoning or seasoning of choice. Get both sides as well as the edges. Let meat rest in seasoning while grill preheats.
2. Once the smoker reaches temperature, place the steaks on the middle rack of your pellet grill and allow them to smoke at 225°F until they reach an internal temperature of 120°F. For our 1 1/4-1 1/2-inch steaks, this takes about an hour.
3. When the filet mignon steaks reach 125°F, remove from smoker and allow them to rest on a plate while preheating a cast iron skillet over medium-high heat.
4. Add butter, tallow, or any high temp oil to the skillet (our favorite is butter or olive oil).
5. Sear the steaks for 45 seconds to one minute on each side.
6. Remove steaks from the cast iron skillet and serve immediately.

Steak Cooking Tips:

Internal temperature recommendations for S Ranch Steaks: 

• Rare: 125°F
• Medium rare: 135°F
• Medium: 145°F
• Medium well: 155°F
• Well done: 160°F