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7 oz Filet Mignon

Sale price $21.00

Our 7 oz Filet Mignon steaks are the pinnacle of tenderness and the most luxurious of all steaks. Cut from dry-aged beef tenderloin. These delicious steaks are rich in lean protein while still having the perfect amount of marbling to achieve a melt-in-your-mouth texture. Ideal for special occasions or an elevated dinner. Reverse sear to rare or medium-rare for maximum tenderness and the most even crust. 

    • Upper 2/3 USDA Choice
    • Humanely Raised
    • Dry-Aged 10-14 Days
    • Utah born, raised, & harvested
    Loading image: Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background
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    FAQs

    Does ZF beef contain artificial ingredients?

    No, our beef is 100% natural and contains zero artificial ingredients.

    Why isn't the beef bright red?

    We do not utilize carbon monoxide (or any chemicals / artificial colorings) in the vacuum sealing process , which results in a slightly less red color while the beef is INSIDE the packaging. Rest assured, your beef is FRESH. Once exposed to oxygen, the beef will return to a red color.

    My beef arrived cold but not frozen. Is it safe to eat?

    Yes, if your beef arrives cold, then it is FRESH and 100% safe to eat.

    ZF Buy-Back Guarantee

    We stand behind the quality of our beef. If you're not completely satisfied with your purchase, we'll make it right — no questions asked. Simply contact us within 7 days of delivery, and we’ll offer a full refund or product replacement.

    Dry-Aged Beef: Preferred by Chefs, Beef Lovers, & Steakhouses

    Natural Process: Carcasses are hung in a temperature & humidity controlled environment for 10-14 days. This expensive process results in major weight loss of the beef carcass but yields unmatched culinary benefits.

    Enzymatic breakdown: Over time, natural enzymes tenderize the muscle fibers, resulting in a more buttery, melt-in-your-mouth texture. The muscle becomes less chewy and easier to cut through.

    Crust Development: The moisture loss from dry aging allows you to form a spectacular crust on your steaks like you would expect from a high-end steakhouse.


    For Best Results, Try This!

    Other methods work too, but this one is tried and true.

    1. Dry Brine

    Pat steak dry. Salt both sides liberally with a coarse grain salt such as kosher. Place on a wire rack & sheet pan uncovered in fridge for 2-24 hours.

    2. Reverse Sear

    Remove pan from fridge and place in a preheated oven at 225°F. Bake until steak reaches an internal temperature of 115°F-120°F for medium rare. Remove and let steak rest for 10 minutes.

    3. Sear & Rest

    Preheat a cast iron pan, flat-top, or grill at high heat. Add a touch of oil with a high smoke point (avocado, tallow, or grapeseed). Sear 45–60 seconds per side to form a crust. Remove and let steak rest for 5 minutes.

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