Surf & Turf

"Flash frozen" means our fresh seafood is immediately frozen after harvesting at ultra-low temperatures to lock in peak freshness and flavor.

High-quality frozen seafood is flash-frozen immediately after catch, which locks in freshness better than "fresh" fish that spends days in transit. Look for vacuum-sealed packaging with no ice crystals or freezer burn. Allen Brothers flash-freezes all seafood at peak freshness.

Filet mignon is one of the most popular steakhouse cuts because it’s tender, juicy, and relatively lean. Its innate flavor profile is tasty all on its own, but filet also takes well to all kinds of sauces, seasonings, and marinades. In short, it’s versatile, memorable, and a surefire crowd-pleaser.

Yes. Filet mignon comes from the tenderloin, a muscle that does almost no work during the animal’s life. Minimal connective tissue and low fat content produce the softest, most buttery texture of any steak cut.

Each cow has only one tenderloin, and filet mignon comes from the most prized center section of that muscle. The small supply per animal combined with its unmatched tenderness makes it one of the most sought-after and expensive cuts in the world.

A properly cooked filet mignon is buttery, juicy, and subtly beefy — not as robust or rich as a well-marbled ribeye or a New York strip steak, but that subtlety means you can pair this tender cut with a wide variety of seasonings, sauces, and marinades.