Low Histamine Filet Mignon

What Makes This Filet Special

• Cut from the tenderloin, the most tender muscle on the animal
• Never aged. Frozen the same day it's processed to keep histamine low
• 100% grass-fed and grass-finished, moved to fresh pasture daily
• No antibiotics, vaccines, growth hormones, or wormers... ever
• Washed in water and only water. Nothing added during processing

An Honest Note on Tenderness

Most steaks hang for 2–3 weeks before they’re cut. That aging is what makes them tender... and it’s also when histamine builds up. So we skip it.

That means this filet will be a little firmer than a typical aged filet mignon. But the tenderloin is the most tender cut on the animal to begin with, so it should still eat like a real steak. If you’ve been living on ground beef because steaks don’t agree with you, this is the one to try.

Storage & Shelf Life

Keep frozen for up to 1 year. For lowest histamine, cook straight from frozen. If you need to thaw, put it in a sealed bag in a bowl of water and cook it as soon as it’s ready. Skip the slow fridge thaw, since histamine climbs the longer meat sits.

Cooking Tips

• Sous vide from frozen: about 130°F for medium-rare (add roughly an hour to the usual time), then a very quick sear if you want a crust
• Oven from frozen: low oven until almost done, then a fast finish in a hot pan
• Keep the sear short. Long, high-heat browning adds histamine
• Cook to medium-rare or medium. Unaged beef firms up fast past that
• Enjoy it right away, and freeze any leftovers immediately
• Keep it simple: salt, tallow or butter, fresh herbs

Notes from Farmer Dan

Beef Cut: Filet Mignon
Cooking Technique: Sous Vide, Oven, Quick Sear
Description of Cut: The most tender and most expensive cut on the animal, taken from the tenderloin. This one is unaged for a low histamine diet, so it’s slightly firmer than an aged filet, but still the most tender low histamine steak you can get.