8-Pack of California Reserve Filet Mignon Steaks

Choose your Delivery Date at Check Out!

A GREAT VALUE ON A GREAT STEAK. SAVE BIG ON THESE 8-PACKS!

WOW your dinner guests, or store these beauties in your freezer for gourmet, on-demand dinners for two with this value pack of Flannery’s prime, dry-aged California Reserve Filet Mignon steaks. Unquestionably the most tender steak you can serve up and often called the “sashimi cut” of beef, Flannery’s prime, hand-cut filets are absolutely fork tender and devoid of excess fat. They are also the perfect choice for serving a noticeably thick but not overwhelming cut of steak.

Choose between 6-oz or 8-oz cut

A note from Bryan Flannery – “Our California Reserve steaks are cut from all-natural beef sourced exclusively from small California producers, then dry-aged a minimum of 28 days. These steaks are special and are truly in a league of their own.”

Ships Monday through Thursday via 2-Day or faster
Order by Wednesday at 9 AM (ET) for delivery by Friday

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1 review
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Jacob
Glassboro, NJ
Posted on 12/01/2016

Great steaks!

Shipping Days
MON TUE WED THU FRI
Order cut-off time:

All orders ship Mon thru Thurs via 2 Day service. The cutoff time for same-day shipment of your order is 9:00 AM (ET).

Storage & Care:

Steaks and Burgers from Flannery Beef can be kept refrigerated in their sealed packaging for 3 to 4 days after arrival. All the steaks, except the filets, are dry-aged and can be frozen in their sealed packaging for up to 6 months with no loss of quality, texture, or taste. Defrost frozen steaks overnight in the refrigerator

Preparation:

The two best ways to cook your steaks are “Stove & Oven”, or “Grilling”. However you cook them, remove your steaks from the refrigerator about an hour before cooking. If using the oven to cook your steaks, preheat your oven to 350°. Just before cooking, season your steaks liberally with kosher salt and freshly ground pepper. For tender, juicy steaks, always let your steaks “rest” for 5 to 7 minutes after cooking (before slicing/serving). This will give the juices time to flow back into the meat, and not onto the plate or cutting board.