Filet Mignon

About this cut

From the tenderloin, a muscle that does almost no work at all, which is exactly why it's this tender. It's lean rather than richly marbled, so a filet is about texture more than big beefy flavor.

Good for

Sear it hard in cast iron, then butter, garlic and thyme spooned over the top for the last minute. Take it off at medium rare and rest it properly. Wrapping it in bacon is a classic for a good reason: it adds the fat the cut doesn't have.

From our kitchen

This is a birthday dinner in this house, and it gets wrapped in our own bacon.

A strip of bacon around the outside tied with kitchen twine, then a hard sear in cast iron on every side including the edges. Into the oven for six or seven minutes, then out and resting while a splash of wine goes into the pan and reduces. Mashed potatoes, something green, and a candle if it's that kind of night.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.