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Two Filets. Zero Excuses for a Bad Date Night.
The filet comes off the tenderloin — the one muscle on a beef animal with no job. It runs along the inside of the spine, bears no weight, and does no work, which is exactly why it's the most tender cut on the animal and the first thing we sell out of. There are only a handful of these per steer. That's not marketing. That's anatomy.
A show-finished filet carries something most don't: enough fat from a properly fed animal to bring real flavor to a famously mild cut. No bacon required. Bacon still welcome.
Two medallions, cut at 1.5 inches. Vacuum-sealed.
Suggested preparation: Screaming-hot sear in butter, two minutes a side, finish in a 400-degree oven. Pull at 128°F and rest five minutes. This cut has one enemy and it's your attention span.
Two Filets. Zero Excuses for a Bad Date Night.
The filet comes off the tenderloin — the one muscle on a beef animal with no job. It runs along the inside of the spine, bears no weight, and does no work, which is exactly why it's the most tender cut on the animal and the first thing we sell out of. There are only a handful of these per steer. That's not marketing. That's anatomy.
A show-finished filet carries something most don't: enough fat from a properly fed animal to bring real flavor to a famously mild cut. No bacon required. Bacon still welcome.
Two medallions, cut at 1.5 inches. Vacuum-sealed.
Suggested preparation: Screaming-hot sear in butter, two minutes a side, finish in a 400-degree oven. Pull at 128°F and rest five minutes. This cut has one enemy and it's your attention span.