BF165S
¥2,992 (¥1,496/100g) ¥3,740
We have decided to offer this product that was reserved exclusively for restaurants to our individual customers at a special price. This product has a best by date of November 30, 2022. Please be assured that there are no quality or safety issues with this product. Please note that this is a special price offer and we do not accept returns. 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. 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 either New Zealand or Australia. The cows are raised in a free-range, stress-free environment with pleny 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. See more about the farms below.
| Contents | 1 Pack |
| Weight | 200g (7.0oz) |
| 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: Until 2022/11/30 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, Australia |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ 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.
| 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 ranch to fork. |
| Growth-Promoting Hormones | Never |
| Subtherapeutic Use of Antibiotics | Never |
| GMO-Feed | Never |
| Importer |
Imported chilled and never-frozen into Japan, locally processed into retail sized and blast frozen for longevity. |
| Processing in | Japan |
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.
