Filet Mignon Steak

How We Cook It at Home

Filet mignon comes from the tenderloin, a long muscle that runs along the back of the animal beneath the spine. Because this muscle does very little work, it's the most tender cut of beef you can buy. 

We keep it classic, let it come to room temp, season it well, then sear it in a hot cast iron pan or on the grill until it gets a nice crust. After that, lower the heat and cook it to about medium-rare so it stays tender and juicy. It’s already full of flavor, so a little butter at the end and a short rest is all it needs before digging in.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen