Prime Dry-Aged Filet Mignon Steaks

Choose your Delivery Date at Check Out!

Four-Steak Minimum Order; Price reflected is Per Steak. Choose between Midwestern or California Reserve, in 6-oz or 8-oz cut.

Filet Mignon—unquestionably the most tender steak you can serve up—can be 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.

  • Midwestern – Prime, dry-aged, and meticulously hand-cut the day they ship, Flannery’s Midwestern beef is beautifully marbled and full of deep, rich flavor.
  • California Reserve- All-natural beef sourced exclusively from small California producers, then dry-aged a minimum of 28 days, Flannery’s prime CA Reserve beef is truly in a league of its own. It also tends to have a smaller eye than the Midwestern steaks so the cut is slightly thicker.

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

Scroll To Top

3 reviews
5
3
4
3
2
1

Chante
McDonough, GA
Posted on 03/23/2017

Easy to cook, reasonable price, wonderful taste. As good as any filet mignon I have ever ordered at a restaurant. Probably better in all honesty. I will be ordering these again.

Fred van
Milledgeville, GA
Posted on 03/02/2017

Enjoyed by all. Delivered as promised.

Brandan
Ballwin, MO
Posted on 01/11/2017

Perfect. Easy. Delicious.

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.