Grassfed Filet Mignon

Two steaks, one occasion. This is the cut you save for something.

Filet comes off the tenderloin, a long narrow muscle tucked along the spine that does almost no work. That is the whole reason it eats the way it does, velvety and buttery soft with none of the chew you find in a working muscle. It carries less marbling than a ribeye, so the cooking has to protect the moisture rather than render fat. You get 2 filets per package, roughly 7 oz each, averaging 0.5 to 0.9 lb total, vacuum-sealed and frozen.

Why You'll Love It:

• The Most Tender Cut of Beef: A muscle that never works, with a velvety texture nothing else on the animal matches.
• Mild and Subtle: Clean beef flavor that takes a pan sauce, compound butter, or a bacon wrap without a fight.
• Two Steaks, One Package: Dinner for two out of a single pack, no math and no leftovers.
• Dry Aged: Aging concentrates the flavor, which matters more on a cut this lean.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.

How to Cook:

• Thaw and Temper: Overnight in the refrigerator, then 40 minutes on the counter. A cold center overcooks the outside before it catches up.
• Dry and Salt: Pat both sides completely dry and salt generously. Moisture on the surface steams the crust away.
• Sear Hard: Cast iron, ripping hot, 3 minutes a side. Do not move it while that crust builds.
• Finish in Butter: Drop the heat, add butter, garlic, and thyme, and spoon it over for the last minute.
• Pull at 125°F: It climbs 5 degrees while it rests. On a cut this lean, medium is the ceiling and medium rare is the point.
• Rest 8 Minutes: Cutting early runs the juice onto the board instead of leaving it in the steak.

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