This is the smaller version of our 250g (8.8oz) filet mignon steak. This filet steak weighs around 200g (7oz.) and is the ideal steak for special occasions. The tenderloin is the most tender part of all beef cuts. If you are looking for fork-tender and lean steaks - choose filet steaks. For cooking use salt-free butter and sear all sides quickly and then cook v-e-r-y slowly to medium-rare. Season with freshly ground pepper, sea salt, garlic, and fresh thyme, then serve sliced and sprinkle lightly with sea salt flakes. See the cooking instructions below.
100% grass-fed pasture-raised beef from Australia - the land of grass-fed beef. This is not only 100% grass-fed beef, but this is also free of antibiotics, growth hormones, and free of GMOs - if you are looking for 100% clean grass-fed and grass-finished beef with a high red meat to fat ratio Great Southern ist your best choice. Great Southern beef is produced in the southern areas of Australia, where year-round rainfall coupled with Australia’s beautiful sunshine, yield exceptional pastures for cattle to graze on. Read more below.
Approx. 200g (7oz.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 24h In ice-water: approx. 1h
Grill, Cast-Iron Skillet, Fry-Pan, Oven
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
Also known as
Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon
Country of Origin
Individually vacuum packed
About Great Southern Beef
✔ Great Southern beef is JAS-ANZ accredited.
✔ 100% grass-fed and grass-finished beef. Pasture-fed for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones.
✔ Free of antibiotics.
✔ No GMOs. No pesticides used.
✔ Non-commodity. Quality reserved for the high-end restaurant market.
✔ Provides good value and comes with a lower price point compared to our high-end Morgan Ranch Beef.
✔ 100% Grass-fed beef has significantly lower calories than grass-fed and grain-finished beef.
✔ Grass-fed beef is a good source of omega-3 fatty acids, yes the good fats.
✔ 100% grass-fed beef is less harmful to the environment than conventional beef since the amount of greenhouse gas emissions are lower.
✔ 100% grass-fed beef - compared to grass-fed and grain-finished beef has higher concentrations of the following nutritions: antioxidants, some vitamins, conjugated linoleic acid (CLA) and the long-chain omega-3 fats mostly found in fish. It also has less fat overall.
Enveloped by The Great Dividing Range, refreshed by the pure, clean air and nourished with the Great Southern Ocean’s high rainfall – the cattle enjoy some of the world’s best living conditions. Covering an area larger than most European countries, the year-round lush, fertile pastures produce the vital ingredient for large scale grazing success. This is the perfect environment to raise the finest British and European breeds of cattle. These breeds are renowned for their superior genetics. Every family farm has been handpicked for its strong focus on growing animals the right way, genetics, and quality.
At A Glance
English Hereford and Black Angus Breed
Hand-picked and contracted family farms
100% free-range on open pastures for life.
100% grass-fed for life on open pasture.
100% fully traceable from farm to fork.
Export and Processing
Imported chilled, never frozen into Japan. Exclusively processed and flash frozen for freshness and longevity locally in Japan.
Defrost in the fridge overnight or defrost in the water a couple of hours before cooking. Open the package and let the steak breathe for at least 15 minutes.
The color will change to a vivid red. Shortly before cooking, start seasoning with sea salt and freshly ground pepper. We like to add a bit of fresh or dried thyme to our steaks.
100% grass-fed beef is very lean with a high red-meat ratio, especially the tenderloin parts. Use either olive oil or salt-free butter to cook the steak.
The filet steaks need to be cooked very slowly and carefully. We do not recommend more than medium-rare (50 degrees Celsius / 120 degrees Fahrenheit) Turn often and make sure you have an oil splatter screen at hand.
Add garlic and vegetables to the fry-pan and let them cook in the steak juices. Once the steak's internal temperature has reached 50°C or 120°F - turn off the heat and move the steak to a cutting board. The steak will continue to cook on residue heat.
Translated from Japanese: Under the influence of corona, I ordered this Aussie Beef as gift for my mother on Mother’s day, who hasn’t been going out anymore. She could cut it into quite big slices and was happy about how soft and delicious it was.
Very delicious steak meat!
Translated from Japanese: Very delicious! Even if it’s organic meat with no use of antibiotics, if it’s not delicious, I can’t eat it. I tried a lot, but finally found this meat! This filet steak’s softness, taste and scent were beyond my expectations. When you put it in your mouth, it’s easy to chew and there’s no such thing as tendons. I wonder if it’s because it’s 100% grass-fed meat, but it had a beefy scent and flavor, it’s impossible to not like this steak. Even if you don’t marble it with salt and pepper, it’s amazing that meat soft like this exists! I’m glad that the price is suitable (for the quality). I will order again.