This 100% grass fed, grass finished filet mignon is cut from the tip of the tenderloin (sometimes called a tenderloin filet), an extremely tender portion found in the central section of the cow. It's buttery soft and low in fat. The lack of marbling in this piece makes it a good option for those looking for a lean, melt-in-your-mouth steak. But you won't find the rich flavour that you can expect from a ribeye or strip steak. Located in Keene, ON, Heritage Cattle Co. raise their livestock without antibiotics and or added hormones at their family farm where their cattle are free to roam on beautiful open pastures. They dry-age their filet mignon for 3 weeks for extra flavour is every bite.

COOKING TIP: Because it's low in fat, this piece tends to cook quickly. A cast-iron skillet is perfect to sear it on both sides before finishing it in the oven with some rosemary and garlic. Aim for an internal temperature of 130-135°F for medium-rare or up to 140°F for medium. You can even wrap the filet mignon in bacon or serve it with a blueberry glaze.