8 oz - Filet Mignon
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✓ Our most tender steak, with a delicate, buttery texture
✓ Lean and mild, perfect for a special dinner
✓ 100% grass-fed & finished, with no grain
✓ Raised slowly on our regeneratively managed pastures
✓ Dry-aged for deeper flavor and tenderness
✓ Available in three sizes: Petite 5 oz, Classic Cut 8 oz, and King Cut 10 oz
Filet Mignon
Exceptional tenderness. A beautifully simple indulgence.
Cut from the tenderloin, Filet Mignon is prized for its exceptional tenderness and fine texture. It is a wonderful choice when you want a luxurious steak dinner without an oversized portion.
Averaging approximately 8 ounces, our individual filets are limited by the small amount of tenderloin on each animal. When available, they are a lovely cut to keep on hand for a special occasion.
Finish simply with butter and a little flaky salt, or try the bacon-wrapped option below.
Tenderloin from Cattle Raised with Patience
Our cattle are raised for more than 36 months, often around 42 months. That patience gives them time to mature and develop the deep flavor and distinctive character of our beef.
During the grazing season, our cattle move to fresh pasture daily. They eat diverse grasses and other pasture plants growing on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage nourish them in the cooler months.
Always 100% grass-fed and grass-finished. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.
After harvest, our beef is dry-aged and carefully cut by our local artisan butcher, then vacuum sealed and flash frozen while very fresh.
Dry Brine, Then Keep the Seasoning Simple
- Thaw in the refrigerator, unwrap, and pat dry.
- Salt both faces and the edges evenly.
- Refrigerate uncovered on a rack over a tray for 12–24 hours.
- Pat away any remaining moisture before cooking. Add pepper as desired, accounting for the salt already used.
Filet does not need heavy seasoning. A dry surface, a good sear, and a simple butter finish allow its tenderness and flavor to shine.
Cooking Your Filet
Direct sear: Heat a heavy skillet and add a little beef tallow. Brown both faces and the edges, then lower the heat to finish the center. Add butter, garlic, and herbs near the end and briefly baste without burning the butter.
Use a thermometer inserted from the side into the center. Filet has less fat than ribeye, so avoid leaving it over high heat longer than necessary. Rest for 5–10 minutes before serving.
Reverse sear is an option only if your filet measures at least 1½ inches thick. Cook on a rack in a 225–250°F oven until roughly 10–15°F below your intended final temperature, then briefly sear in a very hot skillet. Recheck the temperature and finish over gentle heat if needed.
For a filet under 1½ inches thick, use the direct-sear method. An 8-ounce weight alone does not establish thickness.
Bacon-Wrapped Filet Option
Bacon adds a savory finish to this lean, tender cut. Use thin-cut bacon so it is easier to cook through without overcooking the filet.
- Partially cook the bacon separately until much of the fat has rendered but the strips remain flexible.
- Wrap around the filet and secure with kitchen twine or toothpicks. Account for the bacon’s salt when seasoning the steak.
- Sear the bacon-wrapped edge, turning carefully, then sear both faces of the filet.
- Finish over gentler heat as needed, checking the center with a thermometer. Make sure the bacon is fully cooked; if it needs more time, remove it and finish it separately.
- Rest before serving and remove all twine or toothpicks.
Serve with mashed potatoes, roasted vegetables, or sautéed mushrooms. A small pat of butter is a lovely finish.
Temperature & Handling
Common culinary ranges are rare 120–125°F, medium rare 130–135°F, medium 140–145°F, medium well 150–155°F, and well done 160°F or higher. We prefer medium or below for eating quality.
Keep frozen until needed. Thaw in the refrigerator at 40°F or colder and cook within 3–5 days after thawing, following any shorter package instructions. Include dry-brining time in that window.