Please note that this product has changed from being sold as a single 80g pack to a set of 10 packs, for a total of 800g. We are happy to announce that the price per pack has also been reduced. Please note each filet is cut with careful consideration of the grain to ensure a consistent weight. As a result, thickness and shape may vary depending on where each piece is cut from. Please also note that we are unable to accommodate requests for specific shapes. You get ten 80g (2.8oz) filet steaks, cut from the famously expensive tenderloin of beef, the same part the Chateaubriand is cut from. Superbly marbled free-range Angus beef from New Zealand. Compared to other popular cuts, the tenderloin is typically much leaner, but this steak is made from only the most well-marbled beef. Our steaks are perfectly trimmed and ready for a luxurious cooking experience right at home. Cooked medium-rare the steak is incredibly tender - typical for steaks cut from the tenderloin. For best results check our cooking instructions below. Grass-fed, grain-finished beef from New Zealand. The cows are raised in a free-range, stress-free environment with plenty of green grass. They are fed the finest selection of local GMO-free grains for 130 days prior to harvest which gives the beef a rich flavor and deep marbling. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. ✔ Grass-fed, grain-finished beef. ✔ Free-range and open pasture-raised. ✔ Humanely raised and treated with respect. ✔ No use of growth-promoting hormones or subtherapeutic use of antibiotics. ✔ No use of pesticides on pasture. ✔ Non-GMO feed. ✔ Finished on 100% vegetarian feed for superior taste, tenderness, and marbling. Click here for further recipe & cooking instructions Contents Contents 10 Packs Weight 80g (2.8oz) x 10 packs = 800g (1lb 12oz) Serves Serves 10, depending on the recipe Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 12hIn ice-water: 2h Cooking Method Grill, Cast-Iron Skillet, Frying Pan, Oven Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Fillet steak, tenderloin steak, filet mignon, fillet mignon, petit steak, chateaubriand steak Country of Origin New Zealand Ingredients Beef Cut from Tenderloin Category Steaks Packaging Individually vacuum packed At A Glance Cattle Breed Angus Farm/Ranch A selection of local farms Breeding All year free range on open pastures then finished on vegetarian feed 130 days prior to harvest. Feeding Pasture grass-fed, then fed a balanced mix of natural grains, barley, silage, hay, and molasses 130 days prior to harvest. Traceability 100% fully traceable from farm to fork. Growth-Hormones Never GMO-feed or use Never Antibiotics Never Importer Imported chilled and never-frozen into Japan, locally processed into retail sized and blast frozen for longevity. Processing Locally processed in Japan. Beef Filet Steak Recipe Instructions Please note that these instructions are for a 200g filet. Defrost the steak overnight slowly in the fridge or place the sealed pack in cold water for about 2 hours. Once completely defrosted remove from the pack and let the steak openly "breathe" at room temperature for about 15 minutes. Once exposed to oxygen the meat will regain its vivid colors. In our example, we're using our all-natural bacon to wrap our steak. This gives the filet additional flavor. All you need is butcher twine or cooking twine. Simply use 2-3 slices to wrap the steak. No additional seasoning is required. First, sear the outside on medium heat until caramelized. Then cook very slowly on low heat and keep turning the steak to make sure it cooks evenly on all sides. Don't forget to cook the sides as well. Let the bacon juices flow into the steak. Once the core temperature of the steak has reached 54 degrees Celsius or 130 Fahrenheit take it off the heat and let it cook on residue heat for 5 more minutes before slicing it up. Use a large sharp knife to cut the filet into slices or serve as a portion. Don't forget to remove the twine. Sprinkle with sea salt flakes. Enjoy.
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