Cut from the tenderloin, the filet (or filet mignon) is our most popular steak, hands down. This premium cut is less marbled than other steaks, but extremely tender. Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain. Depending on the size and shape of the filet - we take the extra step to wrap it in a butchers twine. Recommended Cooking Methods: Grilling Skillet Choose option below:1 filet per pack (choose size) 1 1/2 inch thick 1915 Grassfed Beef Grass fed & Grass finished Raised on Pasture Antibiotic and Hormone Free Hand cut locally in small batches Frozen & vacuum sealed to preserve freshness
