Organic and 100% grass-fed filet mignon
Regular price: $114.79/kg, Approximate weight: 125g-175g
Price calculated on a weight of 150g
Beef tenderloins are found on either side of the animal's backbone. The tenderloin is a part of the whole tenderloin, more specifically the thin tip of the tenderloin.
The 100% grass-fed, certified organic cattle from Valens Farms are fed exclusively on grass throughout their lives. This feed is guaranteed to be free of herbicides and pesticides. During the summer season the cattle have free access to pasture and in winter they are fed organic hay grown by our farmers during the summer.
Organic certification does not only cover feed, but also animal welfare. Water, feed, space and hygiene in the barn, quality of care (no hormones or antibiotics), general living conditions, transport and even slaughtering must meet the high requirements of the certificate.
The tenderloin is not present in large quantities on a beef and is not heavily used in daily movements. Therefore, it is one of the rare and tender parts of beef.
Because of its medallion cut, the tenderloin can easily be eaten as a steak. For best results, it is recommended that this piece of meat be cooked from rare to medium rare (10 to 15 minutes, turning it halfway through cooking - depending on its thickness and the desired doneness), and that the meat be taken out of the refrigerator in advance so that it is at room temperature in order to ensure that the inside of the tenderloin is properly cooked.
Beef filet mignon to delight your taste buds: (recipe for 4 people)
Peel 3 shallots and chop them very finely. Place the shallots and 125 ml of dry white wine in a small saucepan. When it boils, lower the heat and gradually add 100 g of diced butter. Never stop stirring, the sauce must not boil. Add salt and pepper and leave to stand.
In a large frying pan, cook the tenderloins in 50 g of butter, searing them for 5 min on each side.
Serve the fillets topped with the sauce and accompanied by a pan of green beans and mushrooms.