Wagyu Filet Mignon Has A Fine Buttery Texture and a Wonderfully Mild Flavor
Sourced from the loin, this is unquestionably the most tender of all Wagyu Filet Steaks. Embodying the melt-in-your-mouth quality with beautiful marbling, this Wagyu Filet Mignon is the ideal steak for any occasion! This steak cut comes from the smaller end of the tenderloin, or psoas major muscle on the cow.
Where Does This Wagyu Filet Mignon Come From?
Australia is one of the biggest producers of Wagyu Meat in the world using the bloodline originating from Japan, this Wagyu Meat Filet Steak cut comes from the cows that are bred, fed, grown and processed in Australia.
Discover one of the most unique and sought-after types of meat from the other side of the world with this selection of Australian Wagyu beef.
The Best Way To Cook A Wagyu Filet Mignon Steak Is Using Our Recipe:
For maximum experience simply add kosher or sea salt and fresh ground pepper to the Wagyu Filet then pan sear it in a cast-iron skillet and oven roasted or just grill it over direct heat until the internal temperature is 125ºF to 130ºF degrees for medium-rare or 130ºF to 135ºF degrees for medium. The Wagyu Filet Mignon’s tenderness and rich flavor are best highlighted when the steak is cooked to a medium-rare or medium doneness. (Do Not Over Cook)Let your steak rest for 5 to 10 minutes before cutting it.
Grass fed, grain finished, no added hormones.
Beef Marbling Score: (6/7)