Filet Mignon - Center Cut

$39.99
$0.00 $39.99
• Per package
Per package

5.0 average rating from 10 reviews

6oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • The most tender cut. Prized for its soft texture, filet mignon rewards careful cooking with a prized chew
  • Always impressive. The ideal go-to steak for any important or special occasion
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

Cooking Tips

Grass-finished filet mignon is tender but also lean, which means it cooks faster and needs a gentle touch. Keep the heat moderate and avoid taking it past medium (130–135°F) to preserve its natural tenderness and prevent it from becoming tough. A simple 30-minute oil marinade adds moisture, enhances browning, and gives you a wider, safer cooking window.

Tips:

  • Avoid high heat. Use medium or medium-high heat to prevent the exterior from overcooking before the center warms
  • Cook to medium-rare or medium only. Pull at 130–135°F and let rest; going past 140–145°F can reduce tenderness
  • Keep it simple. Salt, pepper, and a little oil or butter highlight the filet’s clean, delicate flavor
  • Sear briefly, then finish gently. Especially for thicker cuts, lower the heat or finish in the oven
  • Rest before slicing. Let rest 5–10 minutes so juices redistribute.
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