OVERNIGHT SHIPPING FOR ALL ORDERS PLACED BEFORE 15:00 EVERYDAY*
BF165S
¥3,740 (¥1,870/100g)
Please note that due to ever-increasing production and import costs the price of this product has been raised. We thank you for your understanding.
You get a filet steak cut from the famously expensive tenderloin of beef, the same part the Chateaubriand is cut from. Choose between 200g (7.0oz) and 250g (8.8oz). Our steaks are perfectly trimmed and ready for a luxurious cooking experience right at home. The steak is lean and very fine-grained in texture. Cooked medium-rare the steak is incredibly tender - typical for steaks cut from the tenderloin. Compared to the ribeye and striploin the tenderloin is much leaner, much more tender but less intensive in taste. For best results check our cooking instructions below.
Grass-fed, grain-finished beef from New Zealand. Surrounded by the Pacific Ocean, the islands of New Zealand are famed for their world-leading farmers. This is one of the finest New Zealand Angus beef quality available. Combine the freshest New Zealand grass, the best New Zealand grains, and the best New Zealand sea air - and the result is amazing. But that's not it. At Horizon Farms, we aim for the best: Free-range grass-fed for 18 months on lush green and fresh pastures of New Zealand. Then for 200 days the cows are grain-fed the finest selection of New Zealand-grown (supplied by local farmers only) GMO-free grains and drink sustainable water made by the snow from the Southern Alps in a stress-free coastal environment. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. See more about the farms below.
| Contents | 1 Pack |
| Weight | Choose between 200g (7.0oz) and 250g (8.8oz). |
| Serves | Serves 1 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: 2h |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan, Oven |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
| 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 |
✔ Humanely raised and treated with respect. All year free-range and open pasture-raised.
✔ No subtherapeutic use of antibiotics.
✔ No use of growth-promoting hormones.
✔ Free-range pasture-raised on green pasture then finished on vegetarian feed for improvement of taste, tenderness, and marbling 200 days prior to harvest.
✔ Non-GMO feed supplied from local New Zealand farmers only.
✔ Non-commodity quality. Top-quality grass-fed and grain-finished New Zealand beef reserved for high-end restaurant use.
✔ Compared to commodity 100% grass-fed: more flavorful, more tender, and free of a gamey odor and taste.
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium, and vitamin D.
✔ New Zealand premium beef provides great value and comes with a lower price point compared to our high-end quality Morgan Ranch Beef and is of higher quality than our Australian beef.
| Cattle Breed | Angus |
| Farm/Ranch | A selection of family-owned local farms located on the south island of New Zealand. |
| Region | South Island |
| Breeding | All year free range on open pastures then finished on vegetarian feed 200 days prior to harvest. |
| Feeding | Pasture grass-fed their entire lives and then fed a balanced mix of energy, protein, fibers, minerals, and vitamins which are obtained from natural grains, silage, hay, molasses, oilseed meals, and legumes. All locally produced by local farmers on the South Island of New Zealand. |
| Traceability | 100% fully traceable from ranch to fork. |
| Growth-Promoting Hormones | Never |
| Subtherapeutic Use of Antibiotics | Never |
| GMO-Feed | Never |
| Chemical Pesticides | Never |
| Export and Processing | Chilled export from New Zealand to Japan. Processed into retail sizes in Japan and then flash frozen. |
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.
