Filet Mingon

Grass-fed and finished beef raised on our Kentucky pastures. We take pride in the way we raise our beef by moving regularly across our pastures ensuring ample rest time for our grasses.

The entire muscle from which the Filet are cuts known as the Tenderloin, which is cut from the lower back of the beef. This muscle has it easy, making for fine muscle fibers and a soft, tender cut. 

This one inch thick cut is great for pan searing or grilling. This tender cut can be leaner so to avoid over cooking. Make sure you are cooking over a high heat for a shorter time. The idea is to get the cut to a internal 130 degrees internal temperature. After cooking let it rest before enjoying!

For a added level of flavor try wrapping it in our Natural Cured and Smoked Bacon!

Recipe Ideas

• Garlic Butter Filet Mignon
• Pan Seared Filet Mignon
• Filet Mignon and Mushrooms

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