100% Grass-Fed Beef from New Zealand
Grass-fed Beef Filet Mignons
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 have been carefully trimmed of silverskin, so they are ready to cook.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is 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.
RECIPES & TIPS
Tenderloin steaks are delicious grilled or pan roasted. 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