Includes FREE Local Home Delivery. Defined by precision — the most tender cut, handled simply and done well. Ours come from pasture-raised, grass-finished cattle and are dry-aged 14 days to refine texture and develop a clean, balanced flavor. This is a quieter expression of beef — less about intensity, more about structure, feel, and finish. The largest filets are also the rarest. Unlike ribeye's, you can't just cut a filet thicker to make it larger. Every big filet comes from an unusually large tenderloin, making these steaks some of the most limited cuts we offer. Cook it right, and it delivers a smooth, buttery bite with a consistency that stands apart. It's not trying to be the boldest cut on the plate. It doesn't need to be. (And yes, people tend to remember it anyway.) Sold individually. Preparation:Bring to room temperature before cooking. Sear with high, quick heat, then finish gently to your desired doneness. Rest before serving, and season with flaky salt just before slicing.
