Grass-fed filet mignon steaks from New Zealand. The ideal steak for special occasions. The tenderloin is the most tender part of all beef cuts. If you are looking for fork-tender and lean steaks - choose filet steaks. For cooking use, salt-free butter, season with freshly ground pepper, and sea salt only. Cook slowly to medium-rare. See the cooking instructions below. ✔ Grass-fed and grass-finished. ✔ Pasture-raised for life. ✔ Humanely raised and treated with respect by family-owned farms. ✔ Free of growth-promoting hormones and antibiotics. ✔ No GMOs in the feed. No chemical pesticides are used on pastures. Click here for further recipe & cooking instructions Contents Contents 1 steak Weight 200g (7.0oz) 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. 1h Cooking Method Grill, Cast-Iron Skillet, 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 Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon Country of Origin New Zealand Ingredients Beef Cut from Tenderloin Category Steaks Packaging Individually vacuum packed Grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below. At A Glance Cattle Breed English Hereford and Black Angus Breed Farmers Douglas-Clifford Family, Stonyhurst, Greta Valley, North CanterburyChris & Anne-Marie Allen, Annadale, AshburtonBarry and Heather Gray, Hakataramea Station, CanterburyThe Hurley Family, Siberia Station, Rangitikei.Jeff & Diane Cleveland, Brae-Lynn, North Otago.And other contracted family partner farms that are under contract of Silver Fern Farms Brand Silver Fern Farms Region South Island of New Zealand Breeding 100% free-range on open pastures for life. Feeding Grass-fed for life on open pasture. Traceability 100% fully traceable from farm to fork. Growth-Hormones Never GMOs Never Subtherapeutic Use of Antibiotics Never Pesticides on Pastures Never Importer Horizon Farms, Inc. Processing in Japan Beef Filet Steak Recipe Instructions Defrost in the fridge overnight or defrost in the water a couple of hours before cooking. Open the package and let the steak breathe for at least 15 minutes. The color will change to a vivid red. Shortly before cooking, start seasoning with sea salt and freshly ground pepper. Grass-fed beef is very lean with a high red-meat ratio, especially the tenderloin parts. Use either olive oil or salt-free butter to cook the steak. The filet steaks need to be cooked very slowly and carefully. We do not recommend more than medium-rare. Turn often and make sure you have an oil splatter screen at hand. Once the steak's internal temperature has reached 50°C or 120°F - turn off the heat and move the steak to a cutting board. The steak will continue to cook on residue heat. Let the steak rest for 5 minutes. Slice thinly and serve while still warm. If needed, sprinkle with sea salt flakes. Enjoy.
