Filet Mignon (Petite)
Treat yourself to the ultimate in tenderness and flavor with our petite grass-finished filet mignon. This delicate, melt-in-your-mouth cut is sourced from cattle raised on lush, open pastures and finished on grass for a clean, natural taste.
With its buttery texture and rich, subtly earthy flavor, each bite offers an indulgent experience. Perfectly sized for individual servings, this filet mignon is ideal for a special occasion or a weeknight treat.
Whether grilled, pan-seared, or broiled, this premium cut delivers a truly exceptional dining experience. Enjoy the best of sustainable, pasture-raised beef with every tender bite.
Cooking a petite grass-finished filet mignon is simple, and the key is to allow its natural tenderness and flavor to shine. Whether you prefer grilling, pan-searing, or broiling, here's how to cook this premium cut to perfection:
Pan-Seared (Stovetop):
- Prepare the filet: Take the filet mignon out of the fridge and let it come to room temperature for about 30 minutes. Season generously with salt and freshly cracked black pepper. You can also add garlic powder, fresh herbs like rosemary or thyme, or a bit of steak seasoning if you prefer.
- Preheat the pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of oil (such as avocado oil or grapeseed oil) and allow it to heat up.
- Sear the filet: Once the pan is hot, place the filet mignon in the skillet. Sear it for about 3-4 minutes on each side for a medium-rare finish. For medium, cook for an additional minute per side. Avoid moving the steak in the pan to get a nice, even sear.
- Optional butter baste: In the last 1-2 minutes of cooking, add 1-2 tablespoons of butter, a sprig of fresh rosemary or thyme, and a smashed garlic clove to the pan. Spoon the melted butter over the steak for added richness.
- Check doneness: Use a meat thermometer to check for doneness. For medium-rare, the internal temperature should be 130-135°F, and for medium, aim for 140-145°F.
- Rest and serve: Let the filet rest for about 5-10 minutes before cutting to allow the juices to redistribute.
Grilling:
- Prepare the filet: Allow the steak to come to room temperature for 30 minutes and season with salt, pepper, and any additional spices you like.
- Preheat the grill: Preheat your grill to medium-high heat.
- Grill the filet: Place the filet mignon on the grill and cook for about 3-4 minutes per side for medium-rare. For medium, cook for an additional 1-2 minutes per side.
- Check doneness: Use a thermometer to check the internal temperature. For medium-rare, aim for 130-135°F, and for medium, 140-145°F.
- Rest and serve: Remove from the grill and let the filet rest for 5-10 minutes before serving.
Broiling (Oven):
- Prepare the filet: Let the steak come to room temperature for 30 minutes and season it with salt and pepper.
- Preheat the broiler: Set your oven to broil, and position the rack about 4-6 inches from the heat source.
- Broil the filet: Place the filet mignon on a broiler pan or a baking sheet. Broil for 4-5 minutes on each side for medium-rare. For medium, broil for about 5-6 minutes per side.
- Check doneness: Use a thermometer to check for the desired temperature (130-135°F for medium-rare, 140-145°F for medium).
- Rest and serve: Let the filet rest for 5-10 minutes after broiling.
Tips:
- Room Temperature: Letting the steak come to room temperature before cooking helps ensure even cooking.
- Don’t Overcook: Filet mignon is best when it remains juicy and tender, so avoid overcooking it.
- Resting: Always rest the steak after cooking to keep it juicy and flavorful.
Enjoy your perfectly cooked petite grass-finished filet mignon!