Aged filet mignon AAA certified 1855
AAA 1855 certified aged filet mignon
- 2 kg box (9 to 12 units frozen and vacuum sealed)
Our Angus certified 1855 filet mignon is aged to perfection, making it exceptionally tender and ensuring a culinary experience bursting with aromas that will make your mouth water. Recognized throughout the greatest restaurants for its extraordinary quality, this luxurious filet mignon easily exceeds the highest expectations of the greatest meat lovers.
Each piece of meat is rigorously selected to ensure optimal quality and is then carefully cut into pieces 1 to 1.5 inches thick, offering you perfection on your plate. Each steak is an exquisite piece in itself, dotted with marbling and surrounded by an abundance of unimaginably tender, vibrant red meat, so tender in fact that you can almost slice it with the flick of a fork.
Our succulent filet mignon is a classic choice for any special occasion or for a romantic dinner for two. Compliment this impressive meal with a simple risotto, potatoes, a fresh salad that vibrates with life or even a side of vegetables like grilled asparagus, Heirloom tomatoes or grilled baby carrots. Another option is to serve the filet with scampi, shrimp, langoustines or scallops and your favorite wine for a complete land and sea meal.
Each box contains 9 to 12 individual vacuum-sealed portions for a total of 2 kg of meat.
Thaw before cooking, either the day before in the refrigerator or in cold water for 25 to 30 minutes.
Cooking mode
Baking: Preheat oven to 400°F-425°F.
- In a pan, sear for 1 to 2 minutes per side.
- Add butter or other fat to a pan over high heat. Sear the mignon for 2 minutes per side.
- Transfer the mignon to the oven and cook for 4 to 5 minutes (cooking for rare) or for longer, depending on the desired doneness.
BBQ cooking: On medium-high power, grill for 3 to 5 minutes, turning halfway through cooking.
Suggestion :
Before cooking: it is recommended that the meat be at room temperature
After cooking: let rest for 2 to 3 minutes before enjoying
Note: Do not move or prick the mignon when cooking on the pan.