Grass-Fed Beef Filet Mignon (250g)

Product Description

The premier steak cut.   All you need to know is that the filet is the most tender steak you can get and this one is cut super thick so it stands up and says “Hellooooo” on your plate. We've had reports from customers that this steak has also worked magic on potential girlfriends.
All you need is a sprinkle of salt and pepper on both sides of the steak. Rub it in with your fingers and let the meat rest at room temperature for about 20 minutes. 
You can cook the Filet Mignon with olive oil in a skillet and then throw it in your oven for some extra juiciness. 
As for the time, shortly sear the raw steak in a pan on each side to create a nice crust on the outside. As the meat continues to simmer inside, you can wrap it in aluminum foil, put it in your pre-heated oven and let it cook at about 180 degrees Celsius. Depending on your device and preferred doneness, cooking times may differ so you may consider using a meat thermometer for perfect results. 
We would always recommend medium rare for our beef products! It just tastes best like that, without a doubt.
After removing the Fillet from your oven, you should let it rest for a few minutes before serving - done! 
Our recommended selection for people who are looking for grass-fed beef and grass-fed steaks and grass-fed grass. High red meat to fat ratio, less total fat, more heart-healthy omega-3 fatty acids, more antioxidant vitamins, such as vitamin E. 

How to eat

The basics for grilling a delicious steak!
1. Heat the frying pan or grill until it is hot before adding the meat.
2. If you are using frozen meat, be sure to thaw it in the refrigerator or in a plastic bag with ice water.
3. If you are frying in a frying pan, use a thick one.

Rare: Cook one side over high heat for about 30 seconds, then reduce the heat and cook over low heat for 1 minute (adjust the time depending on the thickness of the meat).

Flip the meat over, cook for about 30 seconds, then reduce heat to low. Cook on low for about 1 minute, until the meat is tender when touched with a fork or chopsticks.

Medium rare: Cook one side over high heat for about 1 minute, then reduce the heat and cook over low heat for 1 minute (adjust the time depending on the thickness of the meat).

Flip the meat over, cook for about 30 seconds, then reduce the heat to low. Cook on low for about 1.5 to 2 minutes, until the meat is tender when touched with a fork or chopsticks.

Medium: Cook one side over high heat for about 1 minute, then reduce the heat and cook over low heat for 2 minutes (adjust the time depending on the thickness of the meat).

Flip the meat over, cook for about 30 seconds, then reduce the heat to low. Cook on low for about 2 to 3 minutes, and when the meat is springy when touched with a fork or chopsticks, turn off the heat.

The center is pink.

Well done: Cook one side until the juices come out all over, then flip. Keep the heat high and cook until the juices come out on the other side, then reduce the heat.

Cook the meat until it feels quite firm when touched with a fork or chopsticks, meaning it is cooked through to the center.

Learn more

[About grass-fed beef]

Beef that is raised in a natural environment and fed only grass is called "grass-fed beef." Because the cattle are basically raised free-range and can move around freely in the pasture, they are raised stress-free and healthy. The meat is mostly lean, allowing you to enjoy the original taste and aroma of the meat. It is high in protein and low in fat. It is also rich in iron, omega-3 (unsaturated fatty acids), and vitamin E. On the other hand, most of the beef commonly eaten in Japan, such as Wagyu and domestic beef, is grain-fed beef. Beef raised on a diet mainly made up of grains is characterized by its tendency to have marbling.