No need to wrap this masterpiece in bacon! The filet mignon is among the most tender and prestigious cuts. This 150g (5.3oz) thick, mild-flavored cut is very soft in texture even a fork is able to cut through. This is the kind of steak that sits high up on the expensive side of the menu of any upper-scale steakhouse. The filet steak made for special occasions that you get dressed up for. Please treat with respect. Less than 4% of the cow yield filet tenderloins. Morgan Ranch Beef - some of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch located in the pristine and picturesque Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and an unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin-starred ones. All images from the ranch are actual images. See for yourself. Click here for further recipe & cooking instructions Contents Contents 1 Steak Weight 150g (5.2oz) Serves Serves 1 Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 24hIn ice-water: approx. 3h Cooking Method Grill, Cast-Iron Skillet, Sous-Vide, Fry-Pan Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Tenderloin steak, filet, mignon, filet steak, fillet steak, fillet Country of Origin United States Ingredients Beef Aged 30 days wet-aged Cut from Tenderloin Category Steaks Packaging Individually vacuum packed About Morgan Ranch Beef ✔ Ethical. No factory farming! Humanely raised and treated with respect. ✔ Safe and trustworthy. No growth hormones or antibiotics - ever! ✔ Sustainable. The ranch sits on top of the world's largest underground water source. All feed is locally sourced. ✔ Free-Range. All-year open pasture-raised in the heart of Nebraska's sandhills. ✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience. ✔ Premium grade. Beef from Black Angus cattle with Japanese Black Wagyu lineage - this is Certified American Wagyu. ✔ Full traceability. Raised on one family ranch, imported and sold through a single supply chain. Traceable from ranch to fork! ✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. ✔ Morgan Ranch Beef is the number one choice in dozens of top-class gourmet restaurants across Europe, the USA, and Japan, including Michelin-starred locations. At A Glance Cattle Breed The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford. Farm/Ranch Morgan Ranch Region Nebraska, USA Breeding All-year free-range pasture grazed on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource. Raised by Dan Morgan and family Farming Experience Since 1934, Certified American Wagyu since 1992 Feeding Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting. Traceability 100% fully traceable from farm to fork Growth-Hormones Never Antibiotics Never Chemical pesticides on pasture Never Animal By-Products Feeding Never Importer Horizon Farms, Inc. Processing in Japan Beef Filet Mignon Recipe Instructions Defrost the steak in the fridge overnight or in cold water. Once completely defrosted open the packaging and pat dry with a paper towel. Let the steak come to room temperature. High-quality meat does not need any steak seasoning, sauces, or marinade. Simply season with sea salt and freshly ground black pepper. Use high-quality butter and heat up the frypan or skillet to medium heat. You need to hear the steak sizzle. Turn often. Cook the steak to medium-rare for the best experience. Take the steak off the heat once the internal temperature reaches 50 degrees Celsius (125 degrees Fahrenheit). Allow the steak to rest on a cutting board for 5 minutes as it continues to cook internally on residual heat. Immediately slice and serve while warm for a melt-in-your-mouth experience. Sprinkle with sea salt. Enjoy! Enjoy!
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