Grass-Fed Beef Filet Mignon
Grass-fed beef makes for tender filet mignon steaks. Cut from the tenderloin, these ample steaks are 2 inches thick and perfect for the discriminating home cook and steak lover.
Grass-Fed Filet Mignon Duo
Just the facts
- Raised on family-owned ranches
- 100% grass-fed beef
- Pastured on alfalfa and rye
- No antibiotics, no hormones, no stimulants
- Lean, tender meat with a mild flavor profile
- Ships in an uncooked state
- Product of Australia
- 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
Barrel-cut steaks from the thick end of the tenderloin make for impressive filet mignons. Extra thick, with superb texture, this is the holy grail of steak.
And it comes from grass-fed cattle, which means it’s full of robust, beefy flavor. With all the health benefits of grass-fed beef and all the tenderness usually associated with grain-finished beef, this cut offers the best of both worlds.
Good to remember: lean texture means grass-fed beef cooks faster than you expect. Keep a close eye on it to avoid drying it out. And don't cook it beyond rare to medium rare. Then sink your teeth into the flavor of authentic beef.
Cooking & Serving
Cooking Methods: Pan-Sear, Pan-Roast, Grill, Broil, Sous Vide
Cooking Tips: Simply season with coarse salt and pepper or wrap with a strip of Applewood Smoked Bacon before cooking. Filet mignon is best served rare to medium-rare (130-145 degrees F). Sear quickly over high, direct heat then lower and continue to cook to desired temperature. Top hot steak with Black Truffle Butter, or make a quick pan-sauce with red wine and our Veal Demi-Glace.