Filet Mignon, Bone in

Grass-fed, grain-finished and locally-sourced Pennsylvania beef.  WHY WE LOVE IT: The filet mignon is a highly sought after cut as it's extremely tender. We've decided to make a good thing better by leaving the bone on these guys. It's not something you'll see often, but we think the bone protects the meat, and who doesn't love gnawing on a bone post meal?  12 oz per pack Bone in Frozen Shelf life: seven days in the fridge or up to one year frozen Let thaw in the refrigerator. Place in fridge in the morning for use in the evening Qty.  Portion Size Unit Price 12 oz 1 steak $35/portion   FROM THE CHEF: The filet mignon can be on the leaner side so we like it best cooked to medium-rare or medium. Use our steak guide or the reverse sear method to get a good sear on the outside, leaving some pink on the inside. Overcooking this steak could cause it to lose some of its amazing tenderness so if you're a "no pink in the middle" type of person, our dry-aged ribeye is just the ste