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Rangers Valley Black Onyx Filet Mignon MB: 5+ (8oz)

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Rangers Valley Black Onyx Filet Mignon MB: 5+ (8oz)

The definition of tender is Second City Prime's Rangers Valley Black Onyx 8oz Filet Mignon. The tenderness and subtle beef flavor is what makes this cut so mouthwatering and delicious. This meat is perfect for those who love to season and admire the tender flavors that extend through every bite. When cooking Filet Mignon, we suggest lightly seasoning it with olive oil and our famous  'The Rub' for a rich texture and unbelievable crust. 
                     

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Filet Mignon

Preferred Cooking Method: Second City Prime's preferred cooking method for the Black Onyx Filet Mignon is to reverse sear it in the oven or sous vide for the perfect cook all the way through. The optimal oven temperature is 200 degrees fahrenheit.

Preferred Cooking Time: The Black Onyx Filet Mignon should be placed in the oven at 200 degrees farhenheit for around 30 minutes or until it reaches an internal temperature of 130 degrees farhenheit. Then it should be seared in a cast-iron pan skillet on high heat for about 1 minute on each side.

Wine Pairing: Sauvignon Blanc

  • Cut: Filet Mignon
  • Grade: Rangers Valley Black Onyx MB: 5+
  • Weight: 8oz


The definition of tender is Second City Prime's Rangers Valley Black Onyx 8oz Filet Mignon. The tenderness and subtle beef flavor is what makes this cut so mouthwatering and delicious. This meat is perfect for those who love to season and admire the tender flavors that extend through every bite. When cooking Filet Mignon, we suggest lightly seasoning it with olive oil and our famous  'The Rub' for a rich texture and unbelievable crust. 
                     

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Filet Mignon

Preferred Cooking Method: Second City Prime's preferred cooking method for the Black Onyx Filet Mignon is to reverse sear it in the oven or sous vide for the perfect cook all the way through. The optimal oven temperature is 200 degrees fahrenheit.

Preferred Cooking Time: The Black Onyx Filet Mignon should be placed in the oven at 200 degrees farhenheit for around 30 minutes or until it reaches an internal temperature of 130 degrees farhenheit. Then it should be seared in a cast-iron pan skillet on high heat for about 1 minute on each side.

Wine Pairing: Sauvignon Blanc

  • Cut: Filet Mignon
  • Grade: Rangers Valley Black Onyx MB: 5+
  • Weight: 8oz


$72.00
Rangers Valley Black Onyx Filet Mignon MB: 5+ (8oz)—
$72.00

Description

The definition of tender is Second City Prime's Rangers Valley Black Onyx 8oz Filet Mignon. The tenderness and subtle beef flavor is what makes this cut so mouthwatering and delicious. This meat is perfect for those who love to season and admire the tender flavors that extend through every bite. When cooking Filet Mignon, we suggest lightly seasoning it with olive oil and our famous  'The Rub' for a rich texture and unbelievable crust. 
                     

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Filet Mignon

Preferred Cooking Method: Second City Prime's preferred cooking method for the Black Onyx Filet Mignon is to reverse sear it in the oven or sous vide for the perfect cook all the way through. The optimal oven temperature is 200 degrees fahrenheit.

Preferred Cooking Time: The Black Onyx Filet Mignon should be placed in the oven at 200 degrees farhenheit for around 30 minutes or until it reaches an internal temperature of 130 degrees farhenheit. Then it should be seared in a cast-iron pan skillet on high heat for about 1 minute on each side.

Wine Pairing: Sauvignon Blanc

  • Cut: Filet Mignon
  • Grade: Rangers Valley Black Onyx MB: 5+
  • Weight: 8oz


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