Filet
It has almost NO FAT but it is not chewy/tough at all unlike you imagine when you talk about red-lean meat. In fact, it is really tender and juicy. It is one of the most expensive cuts. Compared to other cuts, it is a bit higher in price. Despite that, it is a very popular cut that has the best lean flavor and tenderness.
Filet's FAQ
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Which Part is Filet from?It is a very tender part along spine of cow. The amount you can get is about 3% of one whole cow. It doesn't move much, the muscles are really thin/fine that make it very tender and juicy. The center part is called "Chateaubriand" and it is the most expensive cut.
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How should I Cook it?Depends on how thick it is. But first we recommend slow-cook then sear on high-heat as a finish-up. Searing it on high-heat from the beginning also works and quicker. However, it easily gets tough if you overcook it. Medium-rare is the best.
Filet's Review
(Free Shipping) 6 Filet Mignon Steaks (200g x 6pc)
Awesome Steaks
Absolutely Loved these. Cut sizes were inconsistent but they cooked nicely and were tender, juicy and fabulous. There was a sale so the price was a real bargain for the high quality
Grass-Fed Beef Tenderloin Filet Off-cuts (250g)
Great Value and Utility
These offcuts are great value and very versatile. Great meat at a great price!
(FREE SHIPPING)100% Grass-fed Tenderloin Filet Cubes (250g) 5PC SET
Gourmet Beef Rolls (burritos)
At 30% off with some of my points thrown in, I thought this 5PC set was a real good deal.
I cut the cubes (two packs) into smaller bits and seasoned them with chili powder, garlic powder, cumin, salt, and pepper. We then rolled the cooked bits up in small flour or corn tortillas along with chopped onions, tomatoes, and lettuce, topped with a homemade taco sauce.* Superb!!
*Recipe from Mike at Pepper Madness.
Grass-Fed Beef Filet Mignon (250g)
Oh, so, good!
I will order this again!
I recommend that others give it a try as well!
Grass-Fed Beef Filet Mignon (250g)
Filet Mignon never disappoints!
A tender lean meat with a wonderful flavor.
Before TheMeatGuy, I never understood what was supposed to be so special about it.
But now that I know how to prepare it, I understand!
Thanks!
