Grain-Fed Veal Filet Mignon

Veal Filet Mignon is a medallion cut from the whole tenderloin. Favored for its extreme tenderness, it’s a good cut to pair with sauces. Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.

*Minimally Processed. No Artificial Ingredients

Store veal cheeks in your freezer until the day you're ready to use them, then defrost.

Thawing Tips

Veal Filet Mignon is delicious grilled or pan roasted. It goes well with sauces, particularly those involving red wine, mushrooms, pan drippings, shallots, peppercorns, cream or butter.

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 juicy and flavorful meat.

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