4 x 8oz AAA-Black Angus filet mignon aged 40+ days to ensure consistent tenderness and flavour
Although the grade of meat is important, the true quality of a tasteful steak lies in the days aged. Like all the best steakhouses, our steaks are aged 40+ days, right to perfection.
Filet mignon is a cut of beef taken from the smaller end of the tenderloin. In French, this cut is always called filet de bœuf, which translates in English to beef fillet or filet mignon.
Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.
Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.