A Cut Reserved for Special Occasions

What expresses love and affection better than a tender, juicy…Filet Mignon? Choose either our regular or Vaca Vieja Tenderloin Cut Filets for an amazing experience. Your sweetheart will know that you are a “rare” find when you serve one of these succulent steaks on Valentine’s Day.

Our grass-fed and grass-finished filets are arguably one of the best cuts of meat for their peak flavor and tenderness. When prepared with TLC, they’ll melt in your mouth.

Here’s a recipe to help you ensure your evening of love is unforgettable.

2 Tbsp Organic avocado oil

2 Grateful Graze 8 oz Tenderloin Cut Filets

Coarse Sea salt or Himalayan Salt

Ground Organic black pepper

4 Tbsp butter (Grass-Fed preferred)

1 Tbsp chopped Organic rosemary


  • Season your filets with salt and pepper an hour before cooking, keeping them refrigerated until you’re ready to cook.

  • Preheat your oven to 400°.

  • Start with a cast iron skillet. If you don’t have one, opt for a heavy skillet that you can pop into the oven, avoiding non-stick pans.

  • Heat avocado oil in the skillet over medium heat to almost the smoke point. Place your fillets in the skillet and sear for 3-5 minutes on the first side. Flip the fillets and add the butter and rosemary to the skillet and baste continuously while searing the second side. You’re going for a good crusty sear.

  • Place the skillet in the oven for 5-7 minutes for medium rare. Use an instant read thermometer for accuracy and bring the center of the steak to 130. The temp will rise to 135 (medium rare) while resting.

  • Remove from the oven and let rest for 5-10 minutes before slicing or serving.


Glossary

Filet Mignon - an impressive and elegant steak, tender and mild. Cut from the tenderloin, a non-weight bearing muscle which lends itself to sheer tenderness.

Vaca Vieja Tenderloin - a cut from an older cow with intense flavor and a slightly tougher consistency

Smoke-point - also referred to as the burning point, the temperature at which oil starts smoking. When an oil is heated past its smoke point, it generates toxic fumes and free radicals which are harmful to your body, and the health benefits begin to degrade.

Sear - burn or scorch the surface with a sudden, intense heat.


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