Filet Mignon

A quiet table, candles, a good bottle open and breathing — the filet mignon is meant for the kind of evening where the meal is an act of tender care as much as it is dinner. This is what you set in front of them.

We are not going to apologize for the price. Seven pounds of tenderloin per animal is what nature allows. That scarcity, and the grassfed program behind it, is what you are paying for — and it is what makes our entire beef program possible.

The tenderloin does no work. It sits beneath the spine, shielded from exertion, and as a result it is the most tender muscle on the animal. On a grass fed, grass finished animal raised to move and eat properly, it is also the cleanest — delicate in flavor, refined in texture, with nothing to prove and nothing to hide behind.

The reverence starts earlier here than with any other steak we carry. Move it from the freezer to the refrigerator 48 hours ahead if you can, 24 at minimum, still in the vacuum seal. The morning of, take it out of the seal, pat it dry, salt it on all sides, and leave it uncovered on a rack. An hour before cooking, bring it fully to room temperature. The filet has no fat to protect it from a cold center — that time on the rack is doing real work.

When the time comes: cast iron, high heat, tallow or butter, two to three minutes per side. Pull it at 118°F and rest it ten minutes. Not negotiable.

Sold individually and priced by weight.