Grass-Fed Grain-Finished Filet Steak New Zealand (200-250g)

Horizon Farms


Buy More, Save More

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 & Handling

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.

New Zealand Beef

At A Glance

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.

Beef Filet Steak Recipe Instructions

 Ocean Beef Filet Tenderloin Steak

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.

Ocean Beef Filet Tenderloin Steak

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.

Ocean Beef Filet Tenderloin Steak

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.

Ocean Beef Filet Tenderloin Steak

Don't forget to cook the sides as well. Let the bacon juices flow into the steak.

Ocean Beef Filet Tenderloin 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.

Ocean Beef Filet Tenderloin Steak

Use a large sharp knife to cut the filet into slices or serve as a portion.

Ocean Beef Filet Tenderloin Steak

Don't forget to remove the twine. Sprinkle with sea salt flakes. Enjoy.

Customer Reviews

Based on 4 reviews
As expected

Translated from Japanese: It was soft and had a good taste. As expected.
I will buy it again.

This is my favorite

Translated from Japanese: Each of the Horizon Farms fillet steaks is attractive and very tasty, but my favorite is this New Zealand grain-finished meat.
I’m fascinated by the juicy, tender lean meat with a moderate (very well-balanced) fat portion. I cooked it medium rare, buttered it as soon as I cut it and served it with red wine.
The butter I used was Calpis butter (sorry, Horizon Farms). The smooth and transparent flavor of this butter goes well with the lean meat.
I think Burgundy's red fruit-based Pino Noir is the best wine, better than the Bordeaux type. You can have a delicious and luxurious time with the meat and wine together.


Translated from Japanese: The filets here are soft enough to justify the price. I cooked this steak on both sides with garlic and olive oil, wrapped it in foil and placed in a toaster for 7/8 minutes until medium-rare.
I often use it when I have guests!


Translated from Japanese: Just as expected, the taste was good. A little expensive though.