Grassfed Beef Filet Mignon

These grass finished filet mignon steaks are incredibly tender with a very deep and rich flavor. Perfect for a special occasion or night in with loved ones. The average weight is 8oz Recipe Truffle Butter Filet Mignon Ingredients: 2 filet mignon steaks (about 6-8 oz each) 2 tablespoons olive oil Salt and black pepper to taste 2 tablespoons truffle butter (store-bought or homemade*) 2 cloves garlic, minced 1 tablespoon fresh parsley, chopped (for garnish) Instructions: Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Filet Mignon: Pat the filet mignon steaks dry with paper towels. This helps achieve a good sear. Season and Sear: Season the steaks with salt and black pepper on both sides. In a skillet over medium-high heat, add olive oil. Sear the filet mignon for 2-3 minutes on each side or until a golden-brown crust forms. Transfer to Oven: If your skillet is oven-safe, transfer it directly to the preheated oven. Otherwise, transfer the seared steaks to an oven-safe dish. Add Truffle Butter: Place a tablespoon of truffle butter on top of each filet mignon. Add minced garlic around the steaks. Finish in the Oven: Roast in the oven for about 5-7 minutes for medium-rare or longer based on your preferred doneness. Rest the Filet Mignon: Once done, remove the steaks from the oven and let them rest for 5 minutes. This allows the juices to redistribute. Garnish and Serve: Sprinkle chopped fresh parsley over the filet mignon as a garnish. Serve these decadent filet mignon steaks with your favorite sides. The truffle butter adds a luxurious flavor that compliments the tender beef perfectly. *Note: To make homemade truffle butter, mix softened unsalted butter with a small amount of truffle oil and finely chopped fresh or dried truffles (optional). Adjust quantities based on personal preference. History Filet Mignon  Filet mignon, French for "cute fillet" or "dainty fillet," is a premium cut of beef known for its tenderness and buttery texture. It is sourced from the tenderloin, a long, cylindrical muscle located along the spine of the cow. Due to its location and minimal connective tissue, filet mignon is exceptionally tender, making it a highly sought-after cut among steak lovers. Historically, filet mignon gained popularity in France during the 19th century as a prized delicacy enjoyed by the aristocracy. Its luxurious texture and mild flavor earned it a reputation as the "king of steaks." In the United States, filet mignon became popularized in upscale restaurants during the 20th century, where it was often featured as the star of elegant dining experiences. Today, filet mignon continues to be one of the most coveted cuts of beef worldwide, enjoyed for its unmatched tenderness and delicate flavor. It remains a staple on the menus of fine dining establishments and is a favorite choice for special occasions and romantic dinners. Despite its premium price tag, the allure of filet mignon persists, solidifying its status as a symbol of indulgence and culinary excellence.