This product is sold chilled and never-frozen state. This product will be shipped separately from other frozen items to ensure it arrives in chilled condition. Rest assured, although the shipment is separated, there will be no additional shipping charges. Please note that chilled items have a shorter shelf life compared to frozen ones.
This product is shipped for delivery on the earliest possible date. Any selected delivery date or timeframe during checkout will not be applied to this product. "Bank Transfer" is not supported.
Introducing our Chilled Grass-Fed Whole Filet (a.k.a. Tenderloin) from New Zealand. 2.2kg (4.9lbs) of pure filet beef. Elevate your celebrations and special moments. Ideal for roasting or crafting the perfect steak, this culinary gem is a must-have for those seeking a premium dining experience. Whether you choose to roast the entire tenderloin or opt for the center-cut Chateaubriand, the possibilities are endless. The remaining portions can be transformed into succulent fillet steaks (filet mignon) or diced for various culinary creations. The rich, natural flavor of the grass-fed meat is best enjoyed with a simple seasoning of sea salt and freshly ground pepper.
✔ Never-frozen from New Zealand to your door. Nowhere else in Japan can you find something fresher than this.
✔ Pasture-raised for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones and antibiotics.
✔ No GMOs in the feed. No chemical pesticides are used on pastures.
|Serves 7-10 depending on recipe
Shipping & Handling
|Shipping and delivery is chilled
|Requires refrigeration (below 10°C) or freezing (below -18°C)
After delivery, you can cut them into the desired size and freeze them. We highly recommend using a vacuum sealer for preservation. If you do not have a vacuum sealer, you can wrap the meat in plastic wrap to keep it airtight and place it in a zipper bag for freezing. If using plastic wrap for freezing, please serve as soon as possible. The maximum recommended storage time is about one month.
|Not required (shipped chilled)
|Oven, Grill, Cast-Iron Skillet, Fry-Pan
Frozen: If kept air-tight in original vacuum sealed package, up to 1 year
Chilled: Please consume unopened pack within 7 days.
|Also known as
|Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon, Block, Whole Cut
|Country of Origin
|Whole Cut (Roast)
Grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.
At A Glance
|English Hereford and Black Angus Breed
|Douglas-Clifford Family, Stonyhurst, Greta Valley, North Canterbury
Chris & Anne-Marie Allen, Annadale, Ashburton
Barry and Heather Gray, Hakataramea Station, Canterbury
The Hurley Family, Siberia Station, Rangitikei.
Jeff & Diane Cleveland, Brae-Lynn, North Otago.
And other contracted family partner farms that are under contract of Silver Fern Farms
|Silver Fern Farms
|South Island of New Zealand
|100% free-range on open pastures for life.
|Grass-fed for life on open pasture.
|100% fully traceable from farm to fork.
|Subtherapeutic Use of Antibiotics
|Pesticides on Pastures
|Horizon Farms, Inc.
Delivered chilled - so no need to defrost. Remove from the packaging and let it rest on the countertop for at least 15 minutes to reach close to room temperature. The color changes to vivid red.
Or you can cut the tenderloin into smaller steaks. See cooking instructions for filet mignon steaks at the bottom of the page here.
In our example we'll be cooking the roast in the oven, follow this: Tie the roast for a more even shape when roasting. Season with coarse sea salt and freshly ground black pepper. Optionally add garlic powder and dried thyme leaves to the roast. Prepare a skillet or a frying pan, add salt-free butter, and turn the heat to the hottest possible.
All we want to do is sear the outside of the roast before roasting it in the oven. So the frying pan or skillet needs to be extremely hot so that the outside becomes caramelized and crispy within seconds.
Cook on every side for less than 10 seconds. Turn often. Make sure the range hood is turned on. This will create a lot of fumes.
Lightly cover the roast in aluminum foil (keep it open!) and place it on an oven tray.
Preheat the oven to 180°C and place the tray in the middle for approx. 40 minutes. Depending on your oven size and type of oven, it may take more or less. To be sure not to overcook this beautiful piece measure with a meat thermometer every 15 minutes.
In the meanwhile cook (better: steam) the vegetables. There are many choices such as mashed potatoes, brussels sprouts or mixed vegetables, etc. For extra taste, cook the vegetables in the same frying pan that was used for the sear.
Once the core of the roast has reached 50°C (120°F Fahrenheit) take the roast out of the oven, remove the aluminum foil and let it rest on a cutting board for about 10 minutes.
Use the juices from the oven pan to make beef gravy sauce. Simply add flour and keep stirring. Add salt and pepper (taste first before adding). If the sauce is not thick enough add a cube of beef stock. If it is too thick, add water.
Slice the roast on the dining table in front of your guests or family. Make sure to use a long sharp knife.
The perfectly cooked roast is evenly cooked medium-rare from outside to inside.
Add vegetables or mashed potatoes and beef gravy sauce. Sprinkle with sea salt. Enjoy.