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. 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. Any full-bodied, dry red wine will complement the richness of this premium steak.
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! See the cooking instructions below.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first-class steak houses and several Michelin starred establishments worldwide. All images are real images from the family ranch.
1 pack contains 1 steak
Approx. 200g (7 oz.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 12h In ice-water: approx. 1h
Grill, Cast-Iron Skillet, Sous-Vide, Fry-Pan
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
Also known as
Country of Origin
30 days wet-aged
Individually vacuum packed
About Morgan Ranch Beef
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding for taste, tenderness and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
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.
At A Glance
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
Completely defrost steak in the fridge. For best results: shortly before cooking open the pack and place it on the countertop until the steak has reached room temperature.
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.
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 50 degrees Celsius or 125 degrees Fahrenheit take the steak off the heat. Remember, the steak will continue to cook as it rests.
Serve with steamed vegetables such as asparagus and mashed potatoes. You can also slice the steak and share it with many guests at a gathering such as a home party or BBQ.
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.