Beef AAA
AAA Beef Filet Mignon
Remove the meat from the refrigerator 30 to 60 minutes before cooking and let it come to room temperature to ensure even cooking. Cut into 2 to 3 medallions. Pat the meat dry with a paper towel to remove surface moisture — this helps achieve a beautiful golden sear on the grill or in the pan. Season to your liking. Heat a skillet over high heat with a bit of olive oil, then reduce to medium heat. Sear the meat for 3 to 4 minutes per side, turning only once. Lightly sear the edges if the medallion is cut in two.
Grilled
Sautéed
Perfect for a classic grilled medallion with red wine reduction, wrapped in bacon or prosciutto, or served as a port and blueberry medallion. Also ideal for Surf & Turf, medallions on mushroom duxelles, or paired with a rich béarnaise or bordelaise sauce. Try it as a classic carpaccio, or layer thin carpaccio slices over roasted beet rounds with creamy burrata. For a twist, serve as a carpaccio-tartare combo.
