by Pat LaFrieda
View ProfileFilet Mignon is one of the most popular cuts of beef at LaFrieda Meats, and for good reason; it’s tender, lean and full of flavor! We serve our Black Angus filet with a classic red wine sauce, roasted fingerling potatoes and grilled asparagus. This meal is a taste of classic, American steak house dining in your very own kitchen!
Nutritional facts
Protein
47g
Carbs
40g
Calories
830
Fat
52g
Ingredients
Fingerling Potatoes, Canola and Olive Oil Blend, Mignon Fillet, Extra Virgin Olive Oil, Rosemary, Celery, Beef Base, Asparagus, Black Pepper, Tomato Paste, Garlic, Onion, Red Wine, Kosher Salt, Sweet Ruby Port Wine, Lime Juice, Thyme, Italian Parsley
Reviews
4.3
Based on 918 reviews
Pat LaFrieda has been a Meat Purveyor his entire life, selecting the highest quality for the World’s Best Restaurants. He has changed the burger industry by following his Grandfather’s recipes for specialty blends to include Shake Shack, Minetta Tavern and Capital Burger. For the first time, diners will get to experience these creations delivered to their homes.Writer of Esquire’s Cook Book of the year, Pat categorized every cut of meat to include the perfect cooking instructions for preparing each. He has learned these techniques from over the 1,600 restaurants he consults and services daily. This includes having roasted an entire 850lb steer whole in a Caha China Box which Pat Sr built himself which was 12 feet longFollowing three generations of Italian Sausage making, Pat LaFrieda has created the best combination of fennel and pork in America. These sausages are served Nationally in America’s greatest restaurants.Pat LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY and Benjamin’s Steakhouse. In 2020, he completed construction of the World’s largest Dry Aged room, boasting 15,000 primals at almost 25lbs each. His steak sandwiches are the top selling food items at Citi Field, the US Open, Pennsy and TimeOut NY.
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