Filet Mignon

Tenderloin Steaks fork-cut tender, these will dazzle your guests! Filet Mignon is a prized tender and lean cut of beef from the small end of the beef tenderloin, known for its delicate texture and mild flavor.

Preparation:
- Take the filet mignon out of the fridge 20-30 minutes before cooking to bring it to room temperature.
- Season generously with salt, pepper, and any other desired spices (garlic, rosemary, thyme, etc.).
Searing:
- Heat a cast-iron skillet or another heavy pan over high heat. Add a small amount of oil with a high smoke point (like avocado oil).
- Sear the steak for 2-3 minutes on each side, until a nice crust forms.
Cooking:
- After searing, reduce the heat to medium-low. For grass-fed filet, it's best to aim for an internal temperature of around 125°F for medium-rare (as grass-fed meat cooks faster). Use a meat thermometer to check the temperature.
Resting:
- Once done, let the steak rest for 5-10 minutes. This allows the juices to redistribute.

Enjoy your steak with your favorite sides, whether it's roasted vegetables, mashed potatoes, or a fresh salad.