Filet Mignon

a.k.a : Tournedos, Chateaubriand, Tenderloin Filet

cooking methods:

cut description:

Filet mignon is the most tender and sought-after cut of beef. Found along the spine above both loins, it is a lean and rarely used muscle, resulting in a steak that is buttery in texture and mild in flavor. Filet mignon is traditionally served with a deeply flavored cream or wine based sauce.

the difference

All ButcherBox grass-fed filet mignons are cut from the center of the tenderloin. Grass-fed cows use this muscle more often than their grain-fed counterparts resulting in a filet with surprising depth of flavor and unique marbling.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Set up two different heat zones. One should be as hot as possible, the other on a low setting or with less charcoal or wood.
  • Make sure grill surface is extremely hot. Wipe grill surface down with vegetable oil or nonstick cooking spray immediately before grilling.
  • Grass-fed filets cook fairly quickly so don’t walk away from your steaks while they cook!
  • For nice crosshatch marks, place steaks on hottest part of grill at a 45-degree angle to the grill grates.
  • Grill for 2 to 3 minutes per side, with a quarter turn every 1.5 minutes.
  • Move to cooler part of grill and continue to cook about 4 minutes per side.
  • For medium-rare, remove from grill when internal temperature reads 115°F.

Searing Recipe

  • Preheat pan — preferably stainless steel, or seasoned cast iron. Add a small amount of oil. When the oil begins to ripple the pan is ready.
  • Cook on one side for 2 to 3 minutes or until a brown crust has developed. Flip and repeat.
  • Place in 350°F preheated oven and continue to cook for 6 to 8 minutes.
  • For medium-rare, remove from oven when internal temperature reads 115°F.



  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution.
  • If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak from heat when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !