Filet Mignon

Description of Filet Mignon

Filet Mignon is cut from the loin of American cattle living on the vast open plains of South America. They are fed grain for at least 120 days. Filet Mignon is a very tender piece of meat that almost literally melts in the mouth. Its fine texture contains hardly any fat.

Vacuum-packing ± 885 grams.

The most delicious flavour combinations with Filet Mignon

Filet Mignon, dry red wine, black pepper and sprinkled with balsamic vinegar make the perfectly dish. Obviously, Filet Mignon also goes well with salt and pepper. Would you prefer the ultimate restaurant experience at home? Then prepare your Filet Mignon with a stuffing of goat cheese and fig mustard.

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100% beef


Nutritional values

Per 100 Gram.


Energy 455 kJ / 108 kcal
Fat 1,8 g
Saturated fat 0,7 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 22,9 g
Salt 0,0 g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.


Use a frying pan with fat (oil, butter or lard) until golden brown. 
Turn on the oven and set to 80 ⁰C. Let the Filet Mignon thread for 25 minutes in the oven at 80 ⁰C. 
Add salt and pepper.
Next, cut in to desired proportions.


Filet Mignon can also be prepared on a grill or barbecue.

Filet Mignon with a stuffing of
goat cheese and fig mustard

4-6 persons


  • 1 Filet Mignon (about 850 gr)
  • 50g Soft goat cheese (matured)
  • 2 tbsp Fig mustard
  • About 8 black olives
  • Oregano (6 sprigs zipped)
  • Pepper
  • Salt
  • Butcher's twine

Preheat the oven to 80⁰C. Cut the filet mignon along its length, so you can stuff it.

Divide the goat cheese, fig mustard and olives from the middle over the entire length. Fold the filet mignon over and tie it up with a piece of butcher's twine in a few places. Keep the ends in mind.

Cook the filet mignon in the oven on a roasting pan for about 25 minutes at 80⁰C.

If necessary, season with salt and pepper.

Serve with, for example, a balsamic sauce.