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Beef - Pasture Raised Tender notes Buying a half cow gives such variety and possibilities for really tasty meals, but requires notes! ~Tenderloin steaks aka filet mignon
Cook from room temperature, and of course, well salted in advance. Very soft tender cut but not much fat. Sear in fat in cast iron to 125*. Remove from skillet, top with butter during its rest period. If you must, you can finish in warm oven 170*-200*. -Does not smoke well because it is so lean. ~Bavette (the butcher's cut because it is so good, they keep it for themselves!) This is like a miniature brisket with an open grain which makes it quite tender. Sear in quite hot, very warm, cast iron skillet to 125*. It will be quite pink-red in the middle, but this keeps its great flavor and tenderness. Rest it with butter. Slice against the grain quite thin. ~WAGU beef instructions Always sear it first. Then smoke or roast to 135*-140*. Allow a long rest. The fat is in very small veins so the early sear helps release it into the meat. Then if it isn't quite as done as you want, sear it very briefly, on the cut edges, and let it rest a bit more. This really finishes the flavor.
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