The filet mignon is cut from the tip of the tenderloin (sometimes called a tenderloin filet), an extremely tender portion found in the central section of the cow. It's buttery soft and low in fat. The lack of marbling in this piece makes it a good option for those looking for a lean, melt-in-your-mouth steak. But you won't find the rich flavour that you can expect from a ribeye or strip steak. Our friends at Two Rivers Specialty Meats have a passion for connecting meat eaters in BC to delicious local products like this delicious filet mignon.

COOKING TIP: Because it's low in fat, this piece tends to cook quickly. A cast-iron skillet is perfect to sear it on both sides before finishing it in the oven with some rosemary and garlic. Aim for an internal temperature of 130-135°F for medium-rare or up to 140°F for medium. You can even wrap the filet mignon in bacon or serve it with a blueberry glaze.