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  • So versatile so tender, great whether grilled, broiled or sautéed.
  • Excellent as a bacon or prosciutto wrapped medallion.
  • A lean and nutrient packed protein.
  • Low in saturated fat, high in iron, zinc and vitamin B12.
  • Raised on family farms without the use of growth promoting hormones or steroids, where pride is taken for their care and well being.

Chateaubriand, the classic dish made from center cut filet (tenderloin) requires little dressing up.  As is with most high quality cuts, it is best cooked rare to medium.  

Season filet with salt and pepper, using a heavy bottom oven proof pan coat surface with oil and place over high heat.  When oil is hot but not smoking place fillet in pan and brown all surfaces.  Transfer pan to a preheated oven (450F).  Roast until an internal temperature of 130 degrees F for rare.  Transfer filet to a cutting board and let stand.  Place pan over medium-high heat and add peeled chopped shallots, saute for 2-3 minute, add red wine and deglaze pan.  When sauce becomes syrupy (about 5 min) turn off heat and add butter.  Carve filet into thick slices and drizzle sauce over slices.