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Kansas City Beef Strip SteaksKansas City Beef Strip Steaks

Filet Mignon

FREE SHIPPING - All prices include normal delivery in the Contiguous U.S. 48 States

In stock
Grouped product items
Item #ContainsDelivered
J0964Four 6 oz.Filet Mignon-no bacon
$95.00
J0966Six 6 oz.Filet Mignon-no bacon
$120.00
J0968Eight 6 oz. Filet Mignon-no bacon
$149.00
J0984Four 8 oz. Filet Mignon-no bacon
$113.00
J0986Six 8 oz. Filet Mignon-no bacon
$149.00
J0988Eight 8 oz. Filet Mignon-no bacon
$185.00

At Burgers' Smokehouse, we stand behind our products and only offer the best quality, including our premium beef offerings.

Shop our Filet Mignon steaks for a tender & juicy steak offering, hand cut from the beef tenderloin. 

These steaks are then aged and packaged individually for your convenience. 

Treat yourself any day of the week or impress your guests - by serving the best! 

Complimentary steak seasoning is included with each order of steaks.


How To Thaw A Beef Steak


PLEASE DON’T:

  • DO NOT use a microwave or soak your Smokehouse Tender steaks in water to hasten thawing.  Doing so will impair the rich flavor and affect the tenderness that makes these premium meats so special.

PLEASE DO:

  • DO thaw your Smokehouse tender steaks ONLY in the refrigerator.  It will take about 18 to 24 hours.  We know it’s hard to wait to enjoy your delicious steaks, but refrigerator thawing actually enhances the flavor by preserving the natural tenderness of the meat.
  • The slow-thawing process brings the steaks back to their reddish-brown color.  As you will notice, the color will be darker than the red meat you are accustomed to seeing in your supermarket. 
  • This color change is the natural result of the careful aging process – Experts look for the rich, reddish-brown color to identify a truly fine cut of meat.

Steak Tips


  • Cooking time will vary with product, weather, and different equipment used.
  • A covered grill will cook faster than an open grill. Products may also be prepared by broiling.
  • Grill or Broil steaks to an internal temperature of 145 degrees F (as indicated by a meat thermometer) and hold at this temp for 3 minutes.
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