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  • Open 7 Days
    Rosyln, New York
DRY AGED USDA PRIME STEAKS
Filet Mignon
$0.00

Availability: In stock

Indulge yourself with our fine filets. Hand-cut from the tenderloin of specially fed mid-western steers, Bryant & Cooper filet mignon are a succulent treat. Carefully aged, they are fork tender and delicate in flavor.

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Filet Mignon

STORING STEAKS:
Your steaks will arrive vacuum sealed. They may be stored in your refrigerator this way for at least a week if you do not rupture the package. Opened packages will last in the refrigerator for a few days. Vacuum sealed steaks will remain good in your freezer for up to six months.

HOW DO YOU LIKE YOUR STEAK:
The thickness of the steak and style desired will determine the cooking time. Listed below are approximate total cooking times for a preheated oven. A hot gas or charcoal grill may take less time.

THICKNESS1 INCH1 1/4 INCH1 3/4 INCH
rare 10 minutes 12 minutes 15 minutes
medium 15 minutes 17 minutes 20 minutes
medium well 20 minutes 22 minutes 25 minutes
 

TYPES OF STEAKS:
SIRLOIN - The famous ”New York Strip“, it comes from the heart of the loin, richly marbled and robust in flavor.

FILET MIGNON - Hand-cut from the tenderloin of specially fed mid-western steers, our filet mignon are carefully aged, fork tender and delicate in flavor.

RIB EYE - Highly marbled, tender and flavorful, this fine-textured meat comes from young, specially fed cattle. Cut from the rib, our bone-in rib steak is thick and robust in flavor.

PORTERHOUSE - Our hefty porterhouse is like two steaks in one: an extra large portion of delicate tenderloin (where filet mignon comes from), plus the heartier sirloin strip, juicy and marbled, on the otherside of the distinctive t-bone.

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Photo Credits

Food & Details: Jan Van Pak Photography
Cipollini Interiors: Carol Bates Photography
Toku & Hendricks Interiors: Ed Hueber / Arch Photo
Portrait of Gillis & George Poll: Rick Wenner Photography