Boost the flavor of your super tender filet with a savory jam.
About This Cut:
The Filet comes from the short loin, which is the muscle group furthest from hoof and horn, meaning it’s our most tender cut of meat. This cut is very low in fat while having an almost buttery texture.
Because the Filet is so low in fat, it will cook very quickly. Thaw meat overnight in refrigerator, then grill it or pan fry it. The best way to boost the flavor of a Filet is to add fat, either by wrapping it in bacon or basting it with butter.
Because grass fed beef is naturally lean, it can be easy to overcook. This temperature gauge should help you determine the desired doneness of your steak.
- 4 Bar 3 Grass-‐Fed Filets
- ½ Cup Cherry Tomatoes
- 2 Tbsp Olive Oil
- 2 tsp Fennel Seeds
- 3 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- 2 tsp Salt
- 2 tsp Pepper
- --Thaw meat slowly, preferably overnight, in refrigerator.
- -‐Start by preheating the oven to 350F.
- -‐Then on medium high heat add cherry tomatoes, 1 TB of olive oil and fennel seeds to sauté pot. Cook for 7-9 min until cherry tomatoes begin to blister and start to break down.
- -‐Then add Balsamic vinegar, honey, salt and pepper to sauté pot, and cook until reduced and thickened, about 5‐7 additional minutes. Then turn heat off and reserve until steak is ready.
- -‐To cook the filet, turn a sauté pan onto to medium heat with 1 Tbsp of olive oil. Season the steak generously with salt and pepper. Then sear the filet for 3 min on each side.
- -‐Then remove from pan and place in the oven on a sheet tray to finish the remainder cooking time.
- -‐For rare, cook for 5-7 additional minutes in the oven. For medium, cook for 7-9 additional minutes. For well done, cook for 9‐12 minutes.
- -‐Remove from oven, and top with Fennel Tomato Jam…enjoy!