Our grass-fed filet mignon is a lean, mean clean eating option for all hungry carnivores.
The beef filet roast is a 4-5 thick section cut from tenderloin, which is a lean muscle that runs along the inside of the spine atop the ribs. Because it is one of a few muscles that gets very little use out on the pasture, it is very tender.
Filet Mignon is lean so keep a close eye on your steak...you can always put it back on the grill or in the oven if it's too rare but once it's overdone, there's no going back.
Roast this cut whole or cut into medallions as thick or thin as you like.
Filet medallions are wonderful when cooked hot and fast to a temperature in between 125° and 135. It’s also a great steak to sous vide to your preferred degree of doneness before searing.
