Beef Filet Mignon Steak

Looking for the queen of steaks? Filet Mignon is the most tender, delicate beef steak you will find. Sourced from our humanely-raised grass-fed cows, our filet mignon brings the perfect blend of tenderness, juiciness, and flavor to your table. 

From holiday candlelight to summer barbecues, the buttery-smooth, melt-in-your-mouth texture of this prized steak offers an indulgent eating experience any time of year.

Cooking suggestions: 

1. When it comes to filet mignon, simplicity is key! Do not overcook; you are aiming for a bright red center, cooked medium-rare.
2. Go easy on seasonings. Enhance the natural flavors of the grass-fed beef with a sprinkle of sea salt, freshly ground black pepper, and maybe  a touch of garlic or rosemary.
3. Pan-Seared Perfection: Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of high-quality cooking oil with a high smoke point, such as pork lard (offered to VA customers only) or coconut oil. Sear the filet mignon for a few minutes on each side until a rich, caramelized crust forms. Finish by turning down stovetop to medium-low covered (or in the oven at 400°F) for a perfectly cooked medium-rare steak.
4. Grilling Greatness: Preheat your grill to medium-high heat. Brush the filet mignon with a light coating of oil and season to your preference. Place the steaks on the grill and cook for about 4-5 minutes per side, rotating once for those sought-after grill marks. Allow the steaks to rest for a few minutes before serving, ensuring optimal juiciness.

No matter which cooking method you choose, remember to let the filet mignon rest for a few minutes before slicing into it. This allows the juices to redistribute, ensuring every bite is succulent and full of flavor.

Filets mignons are a much smaller cut than other steaks, and come 2 per pkg.

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Food Fact!
Filet means "thread" or "strip," and mignon means "cute," "dainty," "tender," and "pretty." Sounds (and tastes) right to us!