2 PEI filet mignon
Who doesn't love a delicious filet mignon? Cut from the smaller end of the beef tenderloin, this muscle is rarely solicited by the animal and thus offers the most tender piece possible. Although it is very lean, the delicate tenderness of the filet mignon makes it one of the most searched-for cuts by beef lovers. Grill it or sear it in a pan, only make sure to cook it rare to prepare the most exquisite meal for your loved ones!
To help you discover exceptional products, we invite you to explore the unique quality of Prince Edward Island beef. Their first-class reputation did not come by chance. Raised according to very strict specifications that advocate animal welfare, these cattle are raised without added hormones and are antibiotic-free at the time of slaughter. The farmers who raise the Prince Edward Island cattle have been working hard for several generations with the sole aim of offering you a product of extraordinary quality. "Blue Dot" selection from Prince Edward Island is equivalent to Prime grade, representing the highest quality marbled Canadian Beef.
- Take out and temper the meat for about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over high heat for about 2 minutes on each side.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 52ºC.
- Place the filet mignon on a cooling rack, wrap it in aluminum foil and let it rest for at least 10 minutes to gain the remaining 2 degrees.
- Serve and enjoy.