Filet Mignon

What it's good for:

Pan-sear it in a hot cast iron skillet with butter, about 3–4 minutes per side for medium-rare. Finish it in a 400°F oven for 5–7 minutes if you want more even cooking throughout. Or grill it over high heat. Let it rest 5 minutes before cutting.

Filet is lean, so don't overcook it. Medium-rare to medium is the right call. Season generously with salt and pepper before cooking.

Here's what you're getting:

This filet comes from the tenderloin, the least-worked muscle on the animal, which is why it's so tender. From cattle raised on pasture, eating real forage from day one.

A properly cooked filet from pasture-raised beef is something you'll notice compared to the grocery store version.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed filet mignon in the fridge for 1-2 days, or refreeze immediately if not using.