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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 – or – pack of two petite filets (.5 lb. each pack)
1915 Grassfed Beef
Grass fed & Grass finished
10 Day Dry Age for the best flavor and tenderness
No grain, antibiotics, or hormones - ever
Frozen & vacuum sealed to preserve freshness
Save on Grassfed Filet with a 1915 Farm coupon
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