Size:	8oz filet mignons.
Features:	Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants
Origin:	New Zealand

The tenderloin steak (aka filet mignon) is many people’s favorite steak because it is so very tender and rather lean. It is also more mild flavored than beefier steaks like the ribeye, making it a good choice for people who like to pair their steaks with sauces.

These grass fed tenderloin steaks weigh a half pound each, and have been carefully trimmed of surface fat and silverskin, so they are ready to cook.

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Store frozen grassfed beef in your freezer until you're ready to use it, then thaw only as much as you plan on cooking.

Tenderloin steaks are delicious grilled or pan roasted and simply seasoned at the table with freshly ground Tellicherry peppercorns and Portuguese flor de sal. They are often paired with sauces, particularly those involving red wine, mushrooms, pan drippings, shallots, peppercorns, cream or butter. Some people wrap bacon around their tenderloins, but the quality and flavor of this beef is such that it needs no embellishment.

For full cooking directions describing methods used by professional chefs to achieve the perfect steak, please read three techniques for cooking steaks.

Be sure to let these steaks rest (covered in foil and on a clean plate) for about five minutes prior to serving or cutting. This allows their juices to redistribute, ensuring a juicy and flavorful steak.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

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