GRASS Finished Filet Mignon

What it's good for: 

Sear it in a hot cast iron with butter, garlic, and fresh thyme. 3–4 minutes per side, then finish in a 400° oven if it's thick. Grill it over high heat and move it to indirect heat to finish. Don't overcook it. Medium-rare is the move here, and the tenderloin has almost no margin for error past medium.

Pull it out of the fridge 30 minutes before cooking so it heats evenly, and rest it 5 minutes after. Grass-finished beef cooks faster than grain-finished, so watch it closely.

Works for a weekend dinner or a special occasion without needing much help. Salt, pepper, and butter do most of the work.

Here's what you're getting:

This filet comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition. Higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

The tenderloin is the least-worked muscle on the animal, which is why filet mignon is as tender as it gets. Less marbling than a ribeye or strip, but the texture makes up for it. Grass finishing adds subtle earthy, mineral notes that grain-finished filet doesn't have. More flavor depth without changing what makes this cut special.

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 sealed package in cold water if plans changed last minute. Once thawed, cook within 1–2 days. You can refreeze if needed, though texture may be slightly different when you cook it later.