Grass-fed filet mignon is a premium cut of beef that comes from cows raised on a diet of grass rather than grain. This method of raising cattle is often touted for producing meat that is leaner, with a distinct flavor profile that can be described as slightly more earthy and robust compared to grain-fed beef. Grass-fed filet mignon retains tenderness while offering a healthier fat composition, with higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA).
Cooking grass-fed filet mignon can be a bit different than traditional grain-fed beef because the meat is leaner and can cook faster. It’s important not to overcook it, as it may become tough. Here's a basic approach to cooking grass-fed filet mignon:
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Preparation:
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Take the filet mignon out of the fridge 20-30 minutes before cooking to bring it to room temperature.
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Season generously with salt, pepper, and any other desired spices (garlic, rosemary, thyme, etc.).
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Searing:
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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).
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Sear the steak for 2-3 minutes on each side, until a nice crust forms.
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Cooking:
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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.
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Resting:
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Once done, let the steak rest for 5-10 minutes. This allows the juices to redistribute.
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Enjoy your steak with your favorite sides, whether it's roasted vegetables, mashed potatoes, or a fresh salad!