The Filet Mignon steak is undeniably the king of premium steaks. Featuring a mild, yet rich flavor, with a delightful buttery tenderness that melts in your mouth. The filet mignon is cut from the tip of the tenderloin found in the central section of the cow. Don’t let the lack of marbling fool you, with a grading level of AAA or higher the melt in your mouth tenderness will satisfy even the most decerning guests. 63 Acres premium grass-fed, grain finished Angus cross cattle are raised in southern B.C. on small family ranches. The low humidity and beautiful sunshine produce high quality locally grown grass and hay for the cattle to feed on. 63 Acres continues to be committed to beef raised ethically, naturally, and locally.

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. Top steak with grilled asparagus, pan seared scallops and creamy bearnaise. Bon Appetit.