Premium Cut
Filet
Tender, elegant and ideal for special occasions.
The tenderloin is the most tender muscle on the animal and the least marbled, which means it depends on technique more than any other cut. Sear it hard for crust, finish it gently, and let butter carry the flavor. A limited allocation at Alaron Farms.
Cast IronReverse Sear
Preparation
Tie it if it's loose, season early, and keep the pan temperature controlled.
Best cooked fast & hot.
Storage & Thawing
- Thaw beef in the refrigerator, never on the counter. Plan on roughly 24 hours for every 5 lb of a large roast, and overnight for steaks and ground beef.
- Keep it on a rimmed plate or sheet pan so any juices stay contained and away from other food.
- Once thawed, ground beef should be used within 1–2 days; steaks and roasts within 3–5 days.
- For food-safety guidance on thawing, storage times and safe handling, follow the USDA's current recommendations.
Which box?
Filet appears in these Alaron Farms packages, subject to seasonal allocation:
- Heritage Reserve
Recipes
What to make with filet
We're still developing recipes for this cut. In the meantime, browse everything published in the Farm Kitchen.
Explore the Farm KitchenKeep exploring the cuts
Ready to put better beef on the table?
Choose the Alaron Farms box that fits your household, select your delivery rhythm and tell us how your family likes to cook.