About this cut:
These filets are selected from our most heavily marbled steer: thick, tender, flavorful, perfectly-trimmed. These 2" thick medallions are cut from the most tender cut of the forequarter. (If Filet is out of stock, try our Dry Aged Steaks or Lamb Tenderloin.)
Basic Cooking Technique:
Sear over high heat on a grill, then finish using indirect heat. May also be pan-seared. Cook to rare or medium rare. Tent with foil and let rest for 10 minutes before slicing and serving.
THERE IS NEVER AN AMPLE SUPPLY WHEN I WANT TO ORDER.