24 products were found matching your search for Filet Mignon in 5 shops:

The filet mignon is the most lean, tender part of the animal. There also isn't that much of it per steer which is why it's so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon. These filets are cut end-to-end (NOT center cut). Wrap them in our awesome smoked BACON and enjoy them even more. Best for: Grilling, Braised, Pan-Seared Best Cooked: Medium-Rare, Medium We suggest to cook it quickly over high heat, so that the exterior becomes nicely brown

How To Cook A5 Wagyu Filet Mignon: Learn more about the A5 wagyu difference and wagyu grading standards here. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. These steaks are usually sold for $45-$50 per oz at top steakhouses. This A5 wagyu filet mignon is the 1% of the 1%. You won't find a superior filet mignon than a wagyu filet mignon made of Miyazaki A5 beef. Center Cut: Completely trimmed and cut from the center of the tenderloin; what you expect a fi

Midwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful. This is the most lean, tender part of the animal, there also isn't that much of it per steer which is why its so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon. Our filets are cut as Chateaubriand. Wrap them in possibly the world's best BACON and enjoy them even more. This filet is CEN

Learn about how we label beef and Beef Grading Standards The tenderloin is the most lean, tender part of the animal.but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat. These filets are sourced from Colorado and are quite delicious. Our filets are hand-cut as Chateaubriand and are just amazing.you could eat these with a butter knife.thats how soft they are. BMS7+? HOW DOES THAT WORK? Steers are gra

How To Cook A5 Wagyu Filet Mignon: Learn more about the A5 wagyu difference and wagyu grading standards here. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. These steaks are usually sold for $45-$50 per oz at top steakhouses. This A5 wagyu filet mignon is the 1% of the 1%. You won't find a superior filet mignon than a wagyu filet mignon made of Miyazaki A5 beef. Center Cut: Completely trimmed and cut from the center of the tenderloin; what you expect a fi

Learn about how we label beef and Beef Grading Standards This is one of our favorite steaks in the Meat N' Bone lineup. From a price/value perspective, it is unmatched. While only 6oz and not perfectly center cut, those two trade-offs mean that we can offer a steak that truly punches above its price. It combines the best quality of Wagyu and Angus cattle. It is marbled, it is tender. and most importantly it is flavorful. Serve it plain with salt, or with a good chimichurri or bearnaise sauce, and

Learn about how we label beef and Beef Grading Standards The tenderloin is the most lean, tender part of the animal.but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat. Our filets are hand-cut as Chateaubriand and are just amazing.you could eat these with a butter knife.that's how soft they are. F1 Japanese Wagyu: Kokusan-Gyu Japanese F1 cattle represent the pinnacle of innovative breeding, combini

Midwestern Tenderloin is pricier and more premium than the tenderloin produced in Florida, Texas and California. This is because it is more tender and flavorful. This is the most lean, tender part of the animal, there also isn't that much of it per steer which is why its so expensive and coveted. The average steer or heifer provides no more than 500 grams of filet mignon. Wrap them in our awesome BACON or beef bacon and enjoy them even more. Best for: Grilling, Braised, Pan-Seared Best Cooked:

Learn about how we label beef and Beef Grading Standards The tenderloin is the most lean, tender part of the animal.but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat. Our filets are hand-cut as Chateaubriand and are just amazing.you could eat these with a butter knife.that's how soft they are. F1 Japanese Wagyu: Kokusan-Gyu Japanese F1 cattle represent the pinnacle of innovative breeding, combini

THIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED. Chateaubriand, sounds fancy, doesn't it? It is. That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow. From a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined. and out of those 8 lbs you may get 2 good Chateaubriand. In the 1950s the Chateaubriand became a treat for upscale VIPs and high rollers in La

This 2-piece carving set makes serving and slicing meat effortless and easy. The 7.5 in. slicing knife blade precisely cuts through meat while the carving fork provides stability and security while holding the meat in place. Carve roast turkey, slice baked ham, and cut filet mignon into succulent slices. ZWILLING Porterhouse knives are fabricated from high-quality stainless steel, and are finely honed for long-lasting sharpness. Boasting a distinctive satin finish, the handle is comfortable to hold and ensures fatigue-free cutting. This dishwasher-safe set is conveniently easy to clean.

Our with juice tray board is perfect for carving any meat from filet mignon to a roasted turkey breast. The juice tray captures the drippings, So you can make a delicious gravy. Whether chopping, cutting, slicing or dicing, these cutting boards are the way to go. We created our signature line of wooden cutting boards to be both beautiful and functional. These boards are made from an assortment of reclaimed hardwood scraps in our 4th generation lumber mill in North Carolina. Our boards also provide stability during use and look handsome enough to keep out on the counter all the time.

The excellent air fry, baking and toasting performance of this professional-quality toaster oven demands room on your counter. The Hamilton Beach Professional Sure-Crisp Air Fry Digital Toaster Oven lets you expertly prepare everything from crispy chicken wings to filet mignon, but unlike your main oven, it won't heat up the whole kitchen. The Hamilton Beach Professional Sure-Crisp Air Fry Digital Toaster Oven has 6 versatile settings including air fry, bake, broil, toast, bagel and keep warm. The compact size takes up minimal space on your counter and it fits 4-slices of bread, a 10 in. pizza or 9 in. x 9 in. bake pan. The premium digital controls and quartz heating elements provide precise temperatures and even heating without hot spots. For easy cleanup after cooking, simply wipe off the nonstick interior to remove messy splatter and discard bread crumbs with the slide-out crumb tray. Includes a mesh air fry basket, bake pan, broil rack, removable oven rack and removable crumb tray. Featuring stylish, durable stainless steel construction and backed by a 3-year limited warranty.

Experience confidence with each cut. The Henckels CLASSIC 8 in. Carving Knife makes it easy to slice and serve meat beautifully. The fine-edge blade boasts precision cuts and is honed for long-lasting sharpness. Effortlessly carve roast turkey, slice ham smoothly and cut filet mignon into succulent slices.With a seamless transition from blade to handle, the knive's fully forged construction provides balance as the traditional triple-rivet handles encourage tireless cutting.Henckels International makes essential kitchen tools every home chef needs. From steak knives to spatulas, every product boasts high quality at an exceptional value. Created in 1895 by Zwilling J.A. Henckels, this value-driven brand guarantees the same durability, design and ease of use for which the global company is known. Equip your kitchen with expertise with Henckels International..

Would you sear 50 pepper-crusted filets mignons to find the ultimate recipe, one guaranteed to deliver a perfectly browned crust and a meltingly tender interior? We did. Here are more than 300 foolproof recipes for all our favorite cuts of meat. No one likes a tough roast, a leathery chop, or a boring burger. And because meat is so expensive, mistakes are simply not acceptable - that is, unles you work at America's Test Kitchen. Our job is to test every possible cut and technique, along with countless skillets, knives, and roasting pans. We like to say that we make all the mistakes first, so you don't have to. Our recipes have been tested - and retested - so that we know which cut is best for a particular recipe, which cooking techniques work (and which ones don't) and which pieces of equipment are essential. Want your holiday ham to come out right? Too scared to try prime rib at home? Is it possible to make real barbecued spareribs on a conventional backyard grill? The Best Meat Recipes contains more than 300 foolproof recipes - everything from grilled T-bone steaks and beef burgundy to shish kebab and smothered pork chops. And since great meat recipes begin at the meat counter, we've included an opinionated shopping guide that rates 70 popular cuts for flavor and value. We tell you which roasts are worth the money and which roasts are not worth the trouble. You'll learn why the best steaks come from the short loin and why a bone-in spiral-cut ham from the shank end is our favorite choice. If you love meat, now you can really enjoy it with all the best recipes gathered here in one complete and practical cookbook.

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book. Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast. Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials. In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an experienced home cook, Mastering Beef & Veal will teach you all you need to know to prepare any beef or veal recipe with ease.

It’s time to feed the dragon! But this year the village is out of princesses. So the villagers send Oscar, a not so plump little boywho would rather COOK dinner than BE dinner.Putting his culinary skills to the test, Oscar shows the dragon that filet mignon and banana splits are much more delicious than princesses and children. Ute Krause’s captivating artwork and engaging story create a recipe for reading

Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be prepared in an hour or less. There are dozens of choices to suit the palate of every gourmet, including : Chicken Breasts Veronique with Curried Rice Filet Mignon Sauce Madere with a Saute of Vegetables Fermiere, Parsleyed Rack of Lamb with Grilled Tomatoes Provencale, and more, as well as straightforward organization to provide maximum cooking convenience.

So what if filet mignon and foie gras are no longer on the menu? Diana Henry revives the lost art of home economics-making the most of what you have-combining it with today's desire for a sustainable table to show modern cooks that there is "plenty" of food for us to eat and enjoy without depleting our bank accounts and the planet's resources. This cook's tour of recipes from around the globe is all about the great food you can make without spending a ton of money. With what's left from a simple Roast Chicken, make a fabulous Greek Chicken, Pumpkin, Feta & Filo Pie. Turn a bumper crop of tomatoes and basil into a satisfying Tomato & Pesto Tart. Thanks to a special section on less expensive cuts of meat, you'll soon be creating new family favorites from lamb shoulder, pork belly, skirt steak and the like.

Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be prepared in an hour or less. There are dozens of choices to suit the palate of every gourmet, including : Chicken Breasts Veronique with Curried Rice Filet Mignon Sauce Madere with a Saute of Vegetables Fermiere, Parsleyed Rack of Lamb with Grilled Tomatoes Provencale, and more, as well as straightforward organization to provide maximum cooking convenience.