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Grade: Western Premium Angus
Aged: 21-30 days
From: Mid-Western Corn fed
This elegant cut is from the heart of the beef tenderloin, guaranteed to impress with exceptional taste and texture. Natural Beef, hand cut for tenderness and flavor, which is distinctly called filet mignon. Prepared medium-rare, it is a perfect complement to lobster for an evening of surf and turf.
Cooking Times
Nutrition
Recipes
Total grilling time for Filet Mignon 6 oz and 8 ounce, 1-1/4" to 1-1/2" thick
Rare |
Medium-Rare |
Medium |
Medium-Well |
Well |
130 F |
140 F |
150 F |
160 F |
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Total Grill Time in Minutes |
8 to 10 |
11 to 13 |
14 to 16 |
17 to 19 |
Not Recommended |
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Filet Mignon with Balsamic Glaze and Goat Cheese
Serves: 6
Ready in 20 minutes
Ingredients:
1 ½ cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 Western Beef Filet Mignon steaks
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Directions:
1. Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
2. Meanwhile, preheat the broiler.
3. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
4. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
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