Name: Member's Mark USDA Prime Angus Beef Filet Mignon, priced per pound
Brand: Member's Mark
SKU: 13567351913
Availability: InStock
Rating: 4.6 (3004 reviews)

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Member's Mark USDA Prime Angus Beef Filet Mignon, priced per pound

<h3>What's Special About This Cut of Beef?</h3> Member's Mark USDA Prime Angus Beef Filet Mignon, priced per pound, known for its extremely tender, buttery soft texture, is an excellent choice when you want a high-end steakhouse dinner at home with 23g of protein per serving. Just like the name suggests, prime tenderloin steak is the most tender cut of beef with superior marbling, juiciness and flavor that requires minimal seasoning. These tenderloin steaks come with a Prime rating, the highest grade possible earned by only 4-7% of beef and have a 1-1.5 inch thickness. This ensures you receive the highest-quality cut with superior tenderness, juiciness and flavor. Our tenderloin is hand-selected and cut in Club from grain-fed cattle for quality and optimal marbling. <h3>Cooking Instructions</h3> Member’s Mark USDA Choice Angus Beef Filet Mignon, priced per pound is superb with just salt and pepper, as surf and turf or just on its own. This cut is best prepared using any dry heat cooking method including roasting, grilling and smoking. For best results, let the meat rest at room temperature before and after cooking. Season with salt, fresh pepper and your favorite spices. Enjoy a glass of our <a href="https://www.samsclub.com/p/members-mark-napa-valley-cabernet-sauvignon-750-ml/P990350449?xid=plp_product_1" target="_self">Member's Mark Napa Valley Cabernet Sauvignon</a> to elevate your steak experience! Instructions 1. Allow the filet mignon to sit at room temperature for 20-30 minutes before cooking. 2. Preheat oven to 400°F. 3. Season steak with salt and pepper. 4. Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. 5. Sear steak for 2-3 minutes on each side until it develops a crust. 6. Add 2 tablespoons of butter and fresh herbs to the skillet. 7. Transfer skillet to the oven, cooking steak for 5-7 minutes for medium-rare or longer for desired doneness. Check temperature with meat thermometer (130-135°F for medium-rare). 8. Remove from oven, let it rest for 5 minutes before serving, allowing the flavorful juices to redistribute within the steak, enhancing every bite. <h3>Meal Idea - Beef Wellington (Serves 2)</h3> Perfectly cooked beef and a crisp crescent crust make this the perfect way to quickly serve a favorite that is great for date night. If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in dough. Ingredients <ul> <li>1/8 tsp. pepper</li> <li>2 beef tenderloin steaks, 1.5" thick (6 oz. each)</li> <li>2 tsp. olive oil</li> <li>2 tblsp. sun-dried tomato pesto sauce and spread (from 8 oz. jar)</li> <li>1 can (4 oz.) Member's Mark Crescent Rolls</li> <li>1 egg, slightly beaten</li> <li>1 tblsp. cold water</li> </ul> Instructions 1. Heat oven to 375°F. and line a small cookie sheet with parchment paper, then sprinkle pepper on both sides of steaks. 2. In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling. 3. Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside. 4. Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square. 5. In a small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture. 6. Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time).

<ul> <li>USDA Prime Angus beef from 100% grain-fed cattle</li> <li>4 Filet Mignons packaged on a tray</li> <li>Cut fresh in club daily</li> <li>Perfect for a gourmet homemade meal, where you can experiment with different sauces and sides to create a unique dining experience</li> <li>23g protein per serving</li> </ul>

Specifications

title_store_delivery_instore_pickup

<ul>
<li>USDA Prime Angus beef from 100% grain-fed cattle</li>
<li>4 Filet Mignons packaged on a tray</li>
<li>Cut fresh in club daily</li>
<li>Perfect for a gourmet homemade meal, where you can experiment with different sauces and sides to create a unique dining experience</li>
<li>23g protein per serving</li>
</ul>

These steaks are consistently good. The only thing I don't like is they usually come four in a package and the fourth one is an end cut and not as good. They cost a premium so I expect all steaks should be premium cut. I'm careful to get a package with four center cut steaks and they are great.

Good steaks

I bought two 4-packs. Half of them were super tender. Half of them couldn't be fully eaten because of the gristle. Disappointing, especially for the price and for PRIME beef.

Maybe you'll get good ones?

All four steaks looked wonderful, and three of them were. The fourth, however, had the good side up and the gristled side hidden. I gave the good ones to my guests and wife, while I  suffered through the piece that should have been ground into hamburger. They were far too expensive to pass off that garbage as prime tenderloin!

25% trash!

I have purchased meat at the Sam's in Memphis, TN several times now. The one on Covington Hwy. The meat is terrible. I bought prime ribeyes that smelled rotten when I opened the package the same day that I bought them. They tasted bad and we had to throw them out! I would not have fed them to my dog! I just bought choice tenderloins on my visit last week and they were like beef tips! Not steaks! They came apart when I removed them from the package. I am done buying meat at this location!

Bad Butcher

Buying the Prime cut filet tenderloin is always a crap shoot. Sometimes there are what they should be, tender and good flavor. Other times they are tuff, fatty, and has silver skin. When paying the higher price for tenderloin we should be getting premium meat. I'm not sure if this is the the quality of the meat or how it's cut

Crap shoot

My bad for buying the filets twice. Both times when turned over had home was nothing but fat and silver skin in the bottom. It's horrible to pay that much money for fat. Butchers need to be taught to cut meat instead of charge for fat. Will never buy filets here again.

Filets not filleted!

I got them home to marinate. Was having company and very excited to cook them a special dinner. When I opened the package I nearly got sick from the smell. It was awful. One of the worst things I have ever smelled. I called the Moore store and spoke with someone in the meat department and told them what happened. They apologized and wanted to go check the meat refrigerator to make sure there was nothing else in there spoiled. I would say they were rancid. I took them back to the Norman store and picked up some other steaks. I will never buy meat at the Moore store again.

Rancid meat

I don't normally give reviews, but who ever was the butcher that prepared these steaks should be a stock boy and not a butcher. After trimming almost 1/2 pound of gristle and bone from 2 of the steaks, I decided to return them for a refund. At the price per pound of waste, it would have been about a 25.00 loss. I have bought meat at this Sam's several times, but this purchase may have been my last.

Bad Deal Per Pound

I purchased what I thought was "Prime" beef tenderloin, which is what the sign showed, but when I got home and my wife was repackaging the meat she told me the label on the meat showed it being" Choice" not prime   Now Sam's club wants me to review and rate my purchase of: guess what - Prime beef tenderloin. So what did I get??

None

I always buy my steaks from SAM'S CLUB, and rave about their quality, especially when they are prime. I was very disappointed with my last purchase. I felt cheated, as the date on the package indicated that it was freshly cut, when it was old meat. It tasted awful. I will never buy filet mignons from there again, as I learnt that I can't trust the date on the package. Form now on, I will only purchase whole tenderloin filets, which are prepackaged and dated, and cut them up myself.

Member's Mark USDA Prime Angus Beef Filet Mignon, priced per pound

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