4th of July GIVEAWAY: Best Filet Mignon Prime Angus Steaks (2 Winners)

The Fourth of July is just around the corner, which means BBQs galore, right? Well, what better way to kick off this patriotic summer holiday than with some fabulous, top notch high quality steaks to throw on the grill and enjoy. So in honor of Independence Day, I wanted to tell you about some FABULOUS steaks that I recently tired, what makes them special, share a sweet discount offer with you and then giveaway some of these yummy steaks. Sound good?

Just before Memorial Day Weekend, Best Filet Mignon delivered a swoon-worthy care package filled with an assortment of their top-notch Filets along with a sneak peek of their new New York and Ribeye Steaks (which are not available yet) You see, Best Filet Mignon got wind that I was visiting my Dad in Palm Springs, who just so happens to be an ex-butcher and a meat connoisseur. They wanted us to sample their steaks and get input from this savvy meat critic (aka my Dad), and I was more than happy to oblige. We packed up the steaks (which come in a clever, classy grill inspired box) along with a luscious bottle of Cab and headed to the desert for a serious carnivore BBQ!

Steak Montage

My grill master hubby cooked up an assortment of these impressive Filets, Ribeyes and New Yorks to medium rare perfection and our palates were in HEAVEN! These Prime steaks were top notch, full of flavor and melted in your mouth. While the Filets definitely stood out above the rest, both the Ribeye and New York were still among some of the best steaks that I have ever tasted. I was in foodie heaven with this divine meat and a full bodied Cab. And my ex-butcher Dad totally agreed – he thought they were delicious and top notch! And although these steaks are a bit more spendy than the ones you find at your local market or butcher, the taste and restaurant quality meat are totally worth the splurge.

Let me tell you What Makes Best Filet Mignon Steaks So Special:

  • The USDA Prime NEVER EVER Angus Beef Steaks have NEVER EVER been given Antibiotics or Hormones and are fed a strict 100% Organic Vegetarian Diet
  • The cattle are all hand selected from small Midwestern farms that take great pride in the care of their animals and are committed to raising only the finest beef
  • The steaks are aged a minimum of 14 days, cut to order and shipped fresh never frozen, overnight via Fedex at no extra charge
  • The presentation and packaging are classy – the steaks come in black matte box with the snazzy crown logo making it perfect for gifting

If I’ve peaked your interest and you would like to enjoy these gorgeous filets at your upcoming summer or holiday BBQ, here is a SPECIAL LIMITED TIME OFFER for my followers: Buy a four pack of either 8, 10 or 12 oz. Prime Filet Mignon’s & use code romyraves for 20% off your order from now through July 7, 2013

And now for the moment you have all been waiting for, I’m giving away two 4 packs of these divine Prime Filets to 2 Lucky Winners.

Here are the details of this Fabulous 4th of July Giveaway: 



  • How to Enter: Please use the Rafflecopter Widget below for your entries. You can enter daily through tweeting & posting a comment on this blog post
  •  Restrictions: Must be 18+, a US resident and have a US Mailing Address
  •  Contest Dates: 6/28/13 to 7/8/13 at 12 am EST

a Rafflecopter giveaway


  1. Vikki Billings says:

    I was not able to get to the last three entries because I do not have Instagram because I do not have a cell phone. I hope maybe you will consider that for those of us who do not have Instagram. Thank you for the giveaway and I appreciate all that you do for us (Your readers)

  2. I would use a gorgonzola cream sauce and cook them mediume rare! Delish!

  3. Kirsten Kimball says:

    Marinating is the key. And a good seasoning rub.

  4. tiffany lane says:

    Wrapped in Bacon and topped with garlic herb goat cheese on the grill

  5. joseph gersch jr says:

    i would put them in a salad with walnuts and oniions

  6. Tanya White says:

    I would grill them.

  7. Margot C says:

    I like to sear these on both sides in my Le Creuset pan, then actually drop a pat of butter to finish them

    {in the contest I am Margot Core on the Rafflecopter}

  8. ewhatley says:

    On the grill, medium rare, with my special recipe dry rub. Would be wonderful alone or with some of our freshly caught Gulf shrimp grilled alongside.

  9. Carolsue says:

    I would cook them with a mushroom wine sauce
    Digicats {at} Sbcglobal {dot} Net

  10. Naomi dasher says:

    I would marinate in a teriyaki type marinade overnight and grill the next day!

  11. Renee s says:

    id ask my dad to cook mine and he would use seasoning, his grill and make it medium and delicious!

  12. I would throw them on the grill with a little seasoning, that’s all!

  13. leslie m says:

    I would put some good ole seasoning on them and throw them on the grill!

  14. john hutchens says:

    grill them to medium add a little bacon on top and serve with a Dijon sauce and veggies

  15. I would broil them and serve mushrooms in butter.

  16. I’d let my husband grill them to perfection with Texas Soppin’ Sauce as the marinade.

  17. Spiced up and on the grill- yum!
    Kait @ ChickadeeSays´s last blog post ..Fresh Herbed Potato Salad

  18. jamie braun says:

    i wouls add some rosemary and throw them on the grill

  19. Christine Waddell says:

    I would grill them.

  20. My husband would prepare these he likes to marinate his steak over night than cook it the next day on our griddle pan (:
    Tara´s last blog post ..Just Almonds Review

  21. Julie thompson says:

    I would marinate them overnight with a special sauce I make then I would put a little galic salt and wrap in bacon and when the grill is nice and hot turn it down turn it down and grill till they are done and then I would take my left over marinade and some mushrooms and onions and cook them up and smother them, then I would serve with corn on the cob and mash potatoes and a salad. Thank you for the giveaway

  22. Ashley Morrow says:

    I like them medium well with blue cheese crumbled on top.

  23. tina reynolds says:

    I would let hubby cook on the gas grill with his secert marinade

  24. I would cook them on the stovetop 3 minutes on each side and would serve it with red wine sauce

  25. Lori Clark says:

    I am unemployed and so is my neighbor and I would share it with her on the grill cooked med – rare. yummy

  26. Hi,,
    This is amazing contest.
    Count me in. Good luck everyone.


  27. I would just grill them over charcoal and when they are done and resting but some herb butter on top YUM!

  28. I would grill them with a spice rub
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  29. denise smith says:

    i would prepare them on our grill

  30. natalie parvis says:

    I would cook them on the Rok that we should be getting soon!

  31. I would for sure let my husband cook these as he is the master of the grill!! They look delicious!
    Kelsey Apley´s last blog post ..*REMINDER* Old Navy: Saturday (6/29) $1 Flip Flop Sale!! Plus 10% off Printable Coupon

  32. laurie nykaza says:

    These look so delicious we would love to try them!

  33. I would prepare them with bacon wrapped around them yum! On the grill!!! 🙂

  34. Sherri Berri says:

    Of course, I would prepare with BACON!!!!!!!!!!!

  35. laurie damrose says:

    First I would use Lawry’s Steak seasoning and then grill on my Weber Q according to everones likes,I like Medium Rare.

  36. andrea d says:

    I like medium rare with a little salt and a little pepper on them and some macaroni salad out by the deck by the pool..Yummm

  37. I’d love to win these — sadly, I don’t have an instagram account. 🙁
    Terri P´s last blog post ..A Finish and a WIP!

  38. Susan P. says:

    I would cook these on my new Big Green Egg to medium rare.

  39. Susan Broughton says:

    I would grill it to a medium for me and a medium rare for me husband with salt & pepper then as soon as it is done put rosemary and garlic butter on top of it to melt. Serve with a twice baked potato and salad. Yum yum! Fingers are crossed that I win!

  40. My grill master would cook these to perfection on our outdoor grill. We like ours medium rare with a nice salt and pepper rub – just keep it simple so the flavor of the meat is the star.

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