Florida Grass-Fed & Finished Filet-Mignon

Our beef comes straight from Florida Fresh Meat Company’s local farms—grass-fed and grass-finished in Ocala. These farms uphold the highest standards: antibiotic-free, GMO-free, and pesticide-free—so you're getting meat that's as natural as nature intended.

Why it matters for you:

• Exceptional Meat Quality: Grass-fed, grass-finished, non-GMO, pesticide-free, and antibiotic-free..

• Ethical and Sustainable Farming: Hormone- and chemical-free practices for pasture-raised, local meat you can trust.

Approximate weight

Our Favorite Recipe:

Filet mignon is naturally tender, so the secret is simple seasoning + proper sear + butter basting. This method gives you a steakhouse crust with a juicy center.

 Ingredients (Serves 2)

• 2 filet mignon steaks 

• 1 tbsp beef tallow

• Salt (coarse or kosher)

• Fresh black pepper

• 2 tbsp butter 

• 2 garlic cloves (crushed)

• 2 sprigs rosemary or thyme

Step 1: Prep the Steak

1. Remove steaks from fridge 30–40 minutes before cooking.

2. Pat completely dry with paper towels.

3. Season generously with salt and pepper on all sides.

 Dry surface = better crust.

 Step 2: Sear (Key Step)

1. Heat a heavy pan (cast iron best) on high heat.

2. Add beef tallow.

3. Place steaks down and do not move for 2–3 minutes.

4. Flip and sear another 2–3 minutes.

You want a deep brown crust.

Step 3: Butter Baste

1. Lower heat to medium.

2. Add butter, garlic, and herbs.

3. Tilt pan and spoon melted butter over steaks continuously for 1–2 minutes.

 Step 4: Finish Cooking

Cook to internal temperature:

• Rare: 120–125°F

• Medium-rare ⭐ (recommended): 130–135°F

• Medium: 140–145°F

(If thick, finish in a 400°F oven for 3–5 minutes.)

Step 5: Rest

• Rest steaks 5–10 minutes before cutting.

• This keeps juices inside.

 Serving Ideas

• Mashed potatoes

• Roasted asparagus

• Creamed spinach

• Red wine sauce