Filet mignon steak Latvia

200g

€11,80

Filet mignon steak Latvia

— BEEF & STEAKS

Filet mignon steak Latvia

€11,80

€59,00/kg

🔥

8 portions left at this weight — replenished Thursday

200g €11,80

250g €14,75

You'll receive your
order within 1-2 days.

Chilled, not frozen.
Delivered in good hands

Free delivery orders
over €100

Collect your order in-store
within 1 day.

Need your order today?
Call +371 26450336

Flavor Profile: It boasts a fresh, light, and clean taste. Unlike grain-fed beef, it features a distinct mineral undertone that reflects the purity of the local terroir.
Texture: Exceptionally soft and no fat or gristle.
The Essence: An elegant choice for those who appreciate a natural, nuanced steak that feels light yet deeply satisfying.

Flavor Profile: It boasts a fresh, light, and clean taste. Unlike grain-fed beef, it features a distinct mineral undertone that reflects the purity of the local terroir.
Texture: Exceptionally soft and no fat or gristle.
The Essence: An elegant choice for those who appreciate a natural, nuanced steak that feels light yet deeply satisfying.

The product is vacuum packed to preserve freshness.

Orders are usually prepared within 1 day, and delivery typically takes 2–3 days.

If you would like to receive your order sooner, please let the store know by leaving a note in the order comments or calling us at +371 26450336.

Your order will be delivered directly to your door. The courier will contact you in advance to arrange a convenient delivery time.

Please store the products in the refrigerator after receiving them.

If you choose in-store pickup, your order will be ready within 1 day. Once it is prepared, you will receive an SMS or a call from the store.

Hereford beef cattle on pasture farm for premium steak production

Provenance

Filet Mignon Steak Latvia

Filet Mignon is the tenderest steak cut into an elegant barrel shape from fresh, unaged beef. Sourced from grass-fed cattle raised in Latvia, it is an excellent source of protein. We recommend cooking it to medium, as overcooking can make it dry.

Thanks to its tenderness, it is also ideal for preparing carpaccio and tartar.

Country

Latvia

PREPARATION TIME

1 business day

Finish

Grass-fed

PACKAGING

Vacuum-packed

How to Cook It

Master Your Ribeye

49°C temp

Rare

Internal temp: 49°C · Core: deep red

A cool red center with a seared exterior. Perfect for those who love the pure, tender flavor of premium beef.

Sear High

Heat pan to high. Sear 1–2 minutes per side — both sides — until a deep brown crust forms.

Rest

Remove from heat and let rest for 5 minutes before slicing. Timing may vary depending on steak thickness and size.

Serve

Slice against the grain and serve immediately.

52°C temp

Medium Rare

Internal temp: 52°C · Core: warm pink-red

The gold standard. A warm red center with perfect tenderness and rich flavor. Recommended by chefs worldwide.

Sear & Reduce

Sear 2 minutes per side — both sides — on high heat, then reduce to medium.

Cook Through

Continue cooking for 3–4 minutes, flipping once. Timing may vary depending on steak thickness and size.

Rest & Serve

Rest for 5–7 minutes, then slice and enjoy.

58°C temp

Medium

Internal temp: 58°C · Core: warm pink

A warm pink center with firmer texture. Balanced between tenderness and a more cooked feel.

Sear Well

Sear 2–3 minutes per side — both sides — on high heat until a golden crust forms.

Medium Heat

Reduce to medium and cook for 5–6 minutes, turning once. Timing may vary depending on steak thickness and size.

Rest & Slice

Let rest for 7 minutes before slicing against the grain.

68°C temp

Well Done

Internal temp: 68°C · Core: fully cooked

Fully cooked throughout with no pink. Firm texture with a thoroughly seared exterior.

Sear & Lower

Sear 2 minutes per side — both sides — on high heat, then lower to medium-low.

Cook Slowly

Cook for 8–10 minutes, turning occasionally for even doneness. Timing may vary depending on steak thickness and size.

Rest & Enjoy

Rest for 8 minutes, slice, and serve with your favorite sides.

★ ★ ★ ★ ★

MĀRIS K.

Ribeye bija labākais steiks, ko esmu ēdis ārpus Michelin restorāna. Komanda precīzi zināja, kuru iegriezumu ieteikt, un pagatavoja to ideāli. Noteikti atgriezīšos.

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★ ★ ★ ★ ★

ANNA S.

Pasūtījām kaulu buljonu un burgeru komplektu visai nedēļai. Kvalitāte ir nemainīgi augsta katru reizi. Tagad tas ir mūsu ģimenes ikdienas produkts.

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★ ★ ★ ★ ★

Jose M. Vargas

Amazing place with great food. Live music in the backyard made the experience even better.

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★ ★ ★ ★ ★

JĀNIS B.

Izvēlējos Wagyu tieši no vitrīnas un vēroju, kā to gatavo uz atklātas liesmas. Jau pats process ir pieredze, ko vērts izbaudīt. Gaļas kvalitāte — bez vārdiem.

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★ ★ ★ ★ ★

Sniedze Gaštola-Kalniņa

Best place to eat in Riga. Open kitchen. Awsome staff. Best steak in Riga

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★ ★ ★ ★ ★

ROBERTS M.

Piegāde bija ātri un gaļa ieradās perfektā stāvoklī. Filet mignon no Latvijas — maiga, svaiga, ar jūtamu kvalitāti. Iesaku ikvienam, kurš vēlas normālu steiku mājās.

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★ ★ ★ ★ ★

LINDA P.

T-bone DryAge bija īsts atklājums. Konsultants paskaidroja atšķirību starp iegriezumiem, ieteica béarnaise mērci — katrs padoms bija precīzs. Šī ir īsta gaļas kultūras vieta Rīgā.

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★ ★ ★ ★ ★

Ὀσυμανδύας

Very delicious burgers and steaks. Wonderful atmosphere and excellent service!

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★ ★ ★ ★ ★

KRISTĪNE V.

Bijām ar draugiem ceturtdienas vakarā — atmosfēra silta, personāls atsaucīgs. Sirloin bija sulīgs un pareizi pagatavots. Vīna izvēle pie gaļas — lieliski izvēlēta.

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★ ★ ★ ★ ★

TOMS A.

Nopirku dāvanu komplektu dzimšanas dienā — kaulu smadzenes, chimichurri mērce un ribeye. Saņēmējs bija sajūsmā. Iepakojums izskatās un jūtas kā dāvana no restorāna klases veikala.

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★ ★ ★ ★ ★

ILZE D.

Hereford ir mainījis veidu, kā mēs gatavojam mājās. Katru nedēļu pasūtām svaigu gaļu, un burgermaizes ar pašu maltiem kotletēm ir kļuvušas par sestdienas tradīciju ģimenē.

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★ ★ ★ ★ ★

Anii Felkere

Omg! This place is awesome! Came here with my fiancé to celebrate his birthday. Steaks were more than fantastic, atmosphere is amazing and service was great!