2 Quebec 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!
We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.
- 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.