Is there any cut of steak more highly prized than the filet mignon? It is the leanest, most tender steak with an almost buttery texture that melts in your mouth. Filet mignons are cut from a muscle known as the tenderloin which runs along both sides of the spine. Because it’s not used as much as the legs and shoulders, it’s very lean and very tender. If you prefer more fat and beefy flavour from a steak, you might want to steer over to a striploin or a ribeye but if you prioritize tenderness, buttery texture, and amazing flavour from a steak, a filet mignon is the one for you. These organic premium steaks are from our friends at Viandes Rheintal located in Centre-du-Québec. Because they are certified organic, you can be sure that there are no synthetic growth hormones, reproductive hormones, antibiotics, or preservatives.

COOKING TIP: Filet mignons are very lean, which is great, but not if you accidentally overcook them. They don’t have the fat content to survive overcooking and a meat thermometer is the only way to ensure that you have a steak that is cooked exactly how you or your guests like it. You can add extra fat (and flavour) by wrapping a piece of bacon around the outside of a filet mignon and hold it in place with half of a toothpick (just remember to take the toothpick out before eating it). Filet Mignons can be pan-fried or barbecued but be sure to oil whatever surface you cook them on first. Cook them on a preheated high heat pan or grill and aim for an internal temperature of 135-140℉ for medium-rare.