What is a Bone-In Filet Mignon?
You may be wondering, “Aren’t filets always boneless?” Traditionally, yes—filet mignon is known for its boneless tenderness, but we’ve elevated this classic cut by keeping the bone intact. By cutting a Porterhouse steak through the bone, you get the perfect balance: a bone-in strip steak on one side and a bone-in filet mignon on the other.
Why Choose a Bone-In Filet Mignon?
This is the ideal cut for those who crave the buttery softness of a traditional filet mignon but are looking to enhance the depth of flavor. Cooking with the bone infuses the meat with an extra layer of richness and enhances the juiciness, resulting in a truly unforgettable steak. The bone retains heat, helping to cook the meat evenly while sealing in its natural juices for a more succulent bite.
Aged to Perfection
Our Aged Bone-In Filet Mignon undergoes a meticulous aging process to maximize tenderness and deepen the natural flavors. The result is a steak that is as tender as it is flavorful, providing the best of both worlds for steak enthusiasts. Perfect for special occasions or treating yourself to an elevated steakhouse experience at home.
Cooking Tips for Bone-In Filet Mignon
- Grill or Sear: Grill or sear your bone-in filet mignon to medium-rare or medium for optimal tenderness and flavor. The bone helps distribute heat, ensuring the meat cooks evenly.
- Rest Before Serving: Always allow the steak to rest for a few minutes before slicing, so the juices redistribute and stay locked into the meat.
- Season Simply: A touch of sea salt, cracked pepper, and a bit of garlic butter are all you need to highlight the steak’s natural flavors.
Perfect for Any Occasion
Whether you’re looking to impress guests or indulge in a luxurious steak dinner for yourself, the Aged Bone-In Filet Mignon is a cut above the rest. It combines the delicate tenderness of a filet with the robust flavor that only cooking with the bone can offer.
