6 oz. grass-fed beef filet mignon (170g)


Weight: 170 g

Defrost time: 30 minutes

Internal cooking temperature: 

56°C (130°F) – rare

63 °C (145 °F) – rosé

71°C (160°F) – medium

77°C (170°F) – well done

Preferred cooking method: On the barbecue or in the oven (sear the piece of meat in a pan and finish cooking in the oven).

Farm: Ferme d'Anjou et Fils

Why "grass-fed" beef? 

Our beef is grass fed, which means it has spent its life grazing on grass in a pasture. Being a ruminant, beef does not have the ability to properly digest the various grains that conventional farmingoffers. A natural grass-fed diet produces meat that is leaner, richer in antioxidants and vitamins, and contains twice as much omega-3 fatty acids as conventionally raised beef. Our partner raises high quality beef, without using antibiotics or hormones. From an environmental point of view, grass-fed pasture is incomparable. By grazing the grass, the beef allows the soil to absorb and store carbon. On the contrary, in conventional farming, the heavy machinery used on the many fields dedicated to feeding beef exposes the carbon buried in the soil to theair and convert it to CO2.  

How to prepare it? 

Serve alone with a good sauce to enhance the flavors. For the undecided, opt for a classic surf and turf. For those who need a challenge, Beef Wellington is the classic to show off the filet mignon.