COOKING THE PERFECT BEEF TENDERLOIN FILET - 2 WAYS

February 23, 2022 Force of Nature

Remove the Beef Filet from the Force of Nature packaging.
Pat dry with a paper towel.
Lightly coat the outside of the steak with extra virgin olive oil.
Liberally season the entire surface of the steak with salt and let it sit out at room temperature for 20-30 minutes.
Heat up your charcoal or hardwoods.
When the charcoal or hardwoods are white hot, place them on one side of your grill establishing two distinct heat zones.
Place the Beef filet directly above the hot coals and flip every 2 minutes until both sides have a golden brown bubbling crust.
When the internal temperature reads 100 degrees, remove from the direct heat, place on indirect heat, and place the cover on the grill with the vents open - this creates an oven like effect and continues to cook the filet.
Using a meat thermometer, continually check the internal temperature of the filet. When the temperature reaches 125 internal, remove from the grill.
Top with a dollop of grass fed butter, cover with tin foil, and let rest for 8-10 minutes. *Very Important*.
Remove the tin foil.
Enjoy!

Remove the thawed Beef filet from the Force of Nature packaging.
Pat dry with a paper towel.
Liberally season all sides of the filet with salt
Using high heat, heat up a large cast iron skillet.
When skillet is hot, put in 2 tbsp of extra virgin olive oil.
When the oil is hot, place the filet in the skillet and sear it for 2 minutes
Using tongs, flip the filet and sear the other side for 2 minutes.
Using tongs sear each edge of the filet (1 minute per side)
Top the filet with ½ tbsp of grass fed butter
Using an oven mit, place the skillet and the filet in the oven for 3 minutes.
Remove the filet from the oven, cover with foil, and let rest for 8-10 minutes. *Very Important*
Remove the tin foil.
Enjoy!