A generous eight-ounce cut from the heart of the tenderloin. The extra two ounces matter more than they sound: a thicker filet holds a proper seared crust while keeping a wide, evenly pink center, which is difficult to achieve in a smaller portion. Lean, tender and substantial.
12 servings per box
Nutrition Facts
| Portion size | 8oz. |
| Calories | 507 |
| Fat (g) | 26 |
| Cholesterol (mg) | 192 |
| Sodium (mg) | 144 |
| Carbohydrates (g) | 0 |
| Protein (g) | 54 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Meat Preparation Chart
Serving Suggestion
A generous cut for serious appetites: reverse-sear for edge-to-edge medium-rare, then crust it in a ripping-hot pan. Steakhouse sides encouraged.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.