Known as the special occasion steak, filet mignon is French for “dainty cut.” And that’s an apt description for this tender tip of the tenderloin.
A lean piece of beef that is often larded with bacon and served quite rare, this gorgeous bit of steak is so tender you should be able to cut it with your fork alone.
Dressed with a red wine reduction, crusted with pepper, or simply glistening with natural pan juices, a filet mignon is always a treat.
Please respect the purity of the filet mignon and don’t marinate it or over season. The pleasure of this cut is in the exquisite texture and natural flavor.
Just the facts
- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised on pasture
- 100% vegetarian diet of barley, corn and hay
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Just imagine if you could raise a steer from birth on the grass in your own back yard, and then feed it locally-grown alfalfa hay, barley and corn for a few months. You could guarantee it never got any animal by-products in the feed, nor any hormones or antibiotics. Well, that’s exactly what our ranchers do –but in a 10,000-acre backyard in the Northwest.
This group of conscientious cattle ranchers formed a cooperative to focus on humane care for the animals, and the highest quality finished product.
Their Black Angus cattle range over pasture land for most of their lives, and are then rounded up and fed a supplement of alfalfa hay, barley and corn for a few months in a spacious, dry, low-stress feeding facility, before processing (usually at about 2 years of age). The 100% vegetarian feed is supplemented with vitamin E and A which helps strengthen natural immunities.
To the ranchers, humane treatment is of paramount importance, so every care is taken, even in transporting the cattle short distances. They know exactly where each animal comes from, and can track them from birth to processing, all of which takes place in the great Northwest. Each animal comes with an affidavit that proves that the rancher followed the strict natural protocols of the cooperative.
Sear at high heat for a short period of time to avoid drying the filet out. Then cook to desired doneness at lower heat. Often, filet mignon is cut into 1 to 2 inch pieces and wrapped in bacon before cooking. The added fat creates optimum moisture for this lean cut. Go easy: the filet mignon is best when served rare.
