Morgan Ranch Beef Filet Mignon (200g)

BF106


Description

Returning by end of April

No need to wrap this steak in bacon, this filet mignon is among the most tender and delicious cuts available from the Morgan Ranch.

This thick, full-flavored cut is very soft in texture and as you will see even the dullest of steak knives will cut through without a problem. 

Any full-bodied, dry red wine will complement the richness of this premium steak.

This is the kind of steak that sits high up on the expensive side of the menu of any upper scale steakhouse. This is the kind of steak made for special occasions you get dressed up for.

All this steak needs is quality salt and pepper. For best results let the steak breathe and have it reach room temperature just shortly before cooking. The skillet and the charcoal or gas grill yield excellent results. Best served medium rare!
 

 

Contents

Contents 1 pack contains 1 steak
Weight Approx. 180g (6.3 oz.)
Serves Serves 1, can be sliced and served on the plate for several people at the BBQ.

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (32°F)
Defrosting Time In the fridge: approx. 12h
In ice-water: approx. 1h
Cooking Method Grill, cast-iron skillet, sous-vide, fry-pan or oven
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.

 

Details

Also known as Tenderloin steak
Ingredients Beef
Aged 30 days wet-aged
Cut from Tenderloin
Category Steaks
Packaging Individually vacuum packed

 

The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.

Morgan Ranch Collage

 

 

1. No factory farming! Humanely raised and treated with respect.

2. No growth hormones, antibiotics or steroids used - ever!

3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.

4. One farm, one family, one importer - traceability from farm to fork.

5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)

7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.

8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.

9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.

10. Amazingly flavorful, tender and juicy.

 

At A Glance

Cattle Breed Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.

View breeding certificate from the American Wagyu association.
Farm/Ranch Morgan Ranch
Region Nebraska, USA
Breeding All year 100% free range and all-natural 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 grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
Traceability 100% fully traceable from farm to fork
Hormones Never
Steroids Never
Antibiotics Never
Animal By-Products Feeding Never

Imported by Horizon Farms, Inc., Japan
Imported from Morgan Ranch Inc., USA

 

Instructions & Cooking Tips

  filet mignon steak

Completely defrost steak in the fridge. For best results: shortly before cooking open the pack and place on the countertop until steak has reached room temperature.

 filet mignon skillet

Although soft like butter and lean the tenderloin usually has slightly less flavor than the rib or strip loin cut of beef and therefore the filet is usually wrapped in bacon for additional taste. For the Morgan Ranch filet steak, we recommend using good quality salt and pepper. For an additional taste, you can add a whole garlic knob sliced in half and add some fresh thyme while cooking. 

 

cooked filet mignon

Grass-fed high-quality butter (no added salt and preservatives) is highly recommended for cooking the filet as it adds an amazing overall flavor to the steak.

Due to the thickness, this steak needs to be cooked very slowly so the heat can reach the center evenly. If cooked too fast and too hot the center might remain raw whereas the outside might be overcooked already. Therefore the reverse sear method and medium-rare doneness is highly recommended. Slow cook and turn often. Keep basting the steak with its own juices.

Once the core temperature has reached 52 degrees Celcius or 125 degrees Fahrenheit start to sear all sides on high heat for a couple of seconds until the outer layer is crispy and dark brown.

Remember, the steak will continue to cook as it rests. The internal temperature will rise to 130 degrees Fahrenheit or 55 degrees Celcius within a few minutes.

 

sliced filet mignon

Serve with steamed vegetables such as asparagus and mashed potatoes. You can also slice the steak and share with many guests at a gathering such as a home party or BBQ.

 

filet mignon plate

Eat while still warm for soft and buttery flavor and experience. Serve with any full-bodied dry red wine that will perfectly complement this steak.

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