Filet Mignon

Description

Our dry-aged grass-fed filet mignon comes from cattle raised on pasture here in Central Virginia. Cut from the tenderloin into thick 2-inch steaks, filet mignon is the most tender cut of beef you can get.

What Makes It Special:

Filet mignon comes from a muscle that doesn’t get much work, which is why it’s so incredibly tender. These are thick-cut steaks that make a statement on the plate—perfect for anniversaries, celebrations, or when you just want to treat yourself to something really special.

Each steak is a generous 2 inches thick, which means you can get a perfect sear on the outside while keeping the inside exactly how you like it.

Why Our Filet Mignon is Different:

Our cattle spend their lives on pasture eating grass—no feedlot, no grain finishing, no weird chemicals. Just cattle doing what cattle do best: converting sunshine and grass into nutrient-dense meat.

All our beef is dry-aged, which concentrates the flavor and makes the meat even more tender. Grass-fed beef has a cleaner, more complex flavor than conventional beef. It’s leaner and higher in omega-3s, CLA, and vitamins. The meat is processed at USDA facilities using air-chilling methods, so you’re getting pure beef without water or additives.

How to Cook Filet Mignon:

• Pan-Seared: The classic method—sear in a screaming hot cast iron skillet, finish in the oven
• Grilled: Perfect for the grill—just watch them closely so you don’t overcook
• Reverse Sear: Low oven first, then sear at the end for edge-to-edge perfection
• Bacon-Wrapped: Wrap in bacon and secure with toothpicks before cooking
• With Compound Butter: Top with herb butter, blue cheese butter, or garlic butter

Cooking Tips:

Filet mignon is best served medium-rare to medium (130-140°F internal temperature). Because it’s so lean, overcooking makes it dry. Let these thick steaks come to room temperature before cooking—about 30-45 minutes on the counter.

Season generously with salt and pepper. For a 2-inch steak, sear 3-4 minutes per side, then finish in a 400°F oven until it reaches your desired temperature. Always rest for 5-10 minutes before serving.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care, process them at USDA-inspected facilities, and stand behind every cut we sell.

Questions about cooking filet mignon or want recipe ideas? Just reach out—we’re happy to help.