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Pre Presents: Seven Delicious Days of Filet

by Pre Brands October 19, 2019

Pre Presents: Seven Delicious Days of Filet

Which cut of beef:

  • never worked a day in its life
  • ounce-for-ounce is cheaper thanmovie theaterpopcorn
  • was given a French name by American author O. Henry of'The Gift of the Magi' fame?

This post’s title is a bit of a spoiler. That’s right - it'sfilet mignon!  To learn more, read7 Things You Didn't Know About the Filet Mignon. Totaste more, try out these 7 recipes, all of which takefulladvantage ofthe filet's exquisite tenderness, quick cook time and amazing flavor. 

Our favorite filet recipes 

In no particular order, because really, how could we choose?Consider them all #1.

1.Grilled Filet Salad Pizza 

What do youcall a grilled pizza crusttoppedwith hummus, salad greens, pine nuts and thinly sliced grilled filet mignon? We call it perfection. Dressing the greens with a mixture of fresh lemon juice, olive oil, champagne vinegar and rosé gives the whole dish just the right amount of sparkling vibrancy.Having it on the table in 30 minutes flat doesn't hurt, either!

2.Seared Filet Bites with Horseradish Sauce 

These appetizers are very'moreish,’ as the British say, because your guests will keep coming back for more. And why not? Skewers of thinly sliced, rare, all-natural filet are topped with a dollop of fresh homemade horseradish sauce.Light, refreshing and so tasty. More, please!

3.Filet Mignon with Roasted Rainbow Carrots 

Get ready for some tangy, lemony goodness.In this recipe, both the filet and carrots are seasoned with lemon pepper. Then there's that dipping sauce of lemon juice and fresh dill mixed into tangy Greek yogurt: a delicious, piquant sauce that highlights the sweetness of the carrots and the richness of the 100% grass-fed beef.

 

4.Filet Mignon Poke Bowl 

Apoke bowl is traditionally made with raw fish, of course, butwhy notbeef? Especially when it'sultra-tenderPre filet mignon.We couldn’t resist, so we created this steak poke bowl. Dicedraw filet is briefly marinated in salt, pepper, soy sauce, and rice wine vinegar. Then it's mixed with sliced green onion and chopped ripe avocado. Serve over fresh greens and/or white rice. Don't forget to sprinkle everything generously with sesame seeds orhomemade furikake.

 

5.Surf and Turf Crostini’s 

A 15-minute appetizer? Now, that's what we call party-friendly. It all starts with toasted slices of pretzel bread baguette. Add a generous layer of fresh crab meat mixed with a fresh lemony-herbed tartar sauce and diced Roma tomatoes. Top with deli-thin slices of the filet. Eat. Enjoy the party!

 

6.Filet Mignon with Crumbled Bleu Cheese and Balsamic 

Pan-fried filets are topped with crumbled blue cheese and popped into the broiler just long enough to melt the cheese. It only takes about a minute. Then they're drizzled with balsamic vinegar that's been reduced with a little sugar until it's syrupy. Steak and blue cheese and balsamic syrup?Now that’s a deliciously complex flavor trio!

 

7.Spring Steak Salad 

Of course, you love the flavor of chimichurri, but have you ever made your own chimichurri salad dressing?Surprisingly easy, you can use it to top a salad of spring lettuces, cucumber, carrots, watermelon radishes, cherry tomatoes, and fresh sweet corn kernels. Don't forget the thin strips of tender filet, and you’ve got a gourmet, simple, nutritious salad in minutes.

 

Let's get down to business. Why does Pre beef cost more?

After all, beef is our business and we like being transparent in all of our business dealings. You can buy less expensive beef. You can even buy less expensive beef that'smostly grass-fed. But if you want quality, grass-fedandfinishedbeef, it does cost a bit more. To learn more about pasture raising, check out our video with Julie Divis, our Quality Manager where she explains "grass fed" and "grass fed and finished."

The cattle that produce our filets spend theirentire lives on pasture, slowly grazing their way to beefy perfection. No added hormones, no steroids, noaddedprophylactic antibiotics, and no unnatural diet, stress, disease or production demands of a feedlot. It takes longer to produce all-natural beef our way, and we're okay with that. Once you taste it, we think you will be too. 

So give us a try and remember, our beef isWhole30 approved and Paleo and Keto* compliant.Contact usanytimefor more information.

 

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