Grass-Fed Beef Filet Mignon (Tenderloin)
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In Stock
- Raised on family-owned ranches
- 100% grass-fed beef
- Pastured on alfalfa and rye
- No antibiotics, no hormones, no stimulants
- Lean, tender meat with a mild flavor profile
- 2-inch-thick steaks
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Cooking Methods: Pan-Sear, Pan-Roast, Grill, Broil, Sous Vide
Cooking Tips: Simply season with coarse salt and pepper or wrap with a strip of Applewood Smoked Bacon before cooking. Filet mignon is best served rare to medium-rare (130-145 degrees F). Sear quickly over high, direct heat then lower and continue to cook to desired temperature. Top hot steak with Black Truffle Butter, or make a quick pan-sauce with red wine and our Veal Demi-Glace.
D’Artagnan is proud to partner with a sixth-generation family-run meat business in Southern Australia and Tasmania. Their cooperative of small ranches is fully committed to sustainable and ethical practices, nurturing cattle in a stress-free, humane environment.
Raising cattle in pristine, remote locations with vast pastures of nutritious grasses and fresh ocean breezes – proven to be the cleanest air in the world – creates premium beef. The Angus and English cattle breeds are selected for genetics that deliver consistent high-quality beef with rich, full flavor and lush texture.
The ranchers maintain the integrity of traditional grass-fed production while taking advantage of technology to trace every cut back to the ranch that produced it. A third-party auditor monitors the animals for their entire lives, including breeding.
D’Artagnan grass-fed beef is certified by the Humane Farm Animal Care Association and their seal is a guarantee that every aspect of the program meets precise, objective standards for farm animal treatment. The cattle are never, ever given antibiotics, hormones, or growth promotants. This is better for the cattle, the ranchers, the environment, and ultimately, for the taste and quality of the beef.
