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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
Very soft tender but not much fat. Sear in fat in cast iron. Finish in warm oven. That way you don't overcook the outsides. Also cook from room temperature, and of course, well salted in advance. Spoon fat over while searing. Finish by adding butter during its rest period. -Does not smoke well because it is so lean. ~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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