¥2,480 (¥1,240/100g)
Directly imported from Australia and only available at Horizon Farms - the finest 100% grass-fed and grass-finished premium beef filet (also known as filet mignon) steaks available. Choose between 200g (7.0oz.) and 250g (8.8oz.). This is the ideal steak for very special occasions. The tenderloin is the most tender part of all beef cuts - choose the filet cuts for incredible tenderness. This premium beef quality brings additional flavor and marbling that you would only see in upper range grain-finished beef. Of course without the use of growth hormones or antibiotics. No GMOs and sustainable and responsibly sourced. For cooking use salt-free butter, sea salt, and freshly ground pepper. Although the tenderloin is very forgiving, we recommend cooking slowly to medium-rare. See the cooking instructions below.
100% grass-fed and grass-finished, free-range cattle raised on open green and lush pastures in Australia. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems - the valley where the cattle grow provides one of the best microclimates on earth. Through a year-long process of selective breeding and final hand selection, All beef products come with a high grade of marbling and are one of the finest available grass-fed cuts you can lay hands on. You can find our beef on selected restaurant menus worldwide. Praised for quality, flavor, marbling, taste, and consistency. Our beef is 100% Australian owned and made. All beef is processed locally. It goes without saying that our beef's animal welfare is certified through the Australian Animal Welfare Certification (AAWCS) scheme, which upholds the strictest of standards of welfare accreditation for agriculture animals. All images and videos are 100% real - see for yourself.
| Contents | 1 steak |
| Weight | Choose between 200g (7.0oz) and 250g (8.8lbs) sized filet steak |
| 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: approx. 1h |
| 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 5 days. |
| Also known as | Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon |
| Country of Origin | Australia |
| Region | New South Wales, Southern Australia |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ 100% grass-fed and grass-finished beef. Pasture-fed for life.
✔ All cattle are raised without the use of growth-promoting hormones, antibiotics, and GMOs.
✔ Perfectly balanced and sustainable natural environment. No use of pesticides or herbicides on pasture.
✔ Humanely raised and treated with respect by family-owned farms. All farms are 100% Australian owned.
✔ Cattle raised in a sustainable microclimate. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems.
✔ Directly sourced from Australia and imported by Horizon Farms at the freshest state possible. Locally processed into smaller cuts in Japan and then flash-frozen at the best state for long-lasting quality.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch | Contracted family farms |
| Region | New South Wales, Southern Australia |
| Breeding | 100% free-range on open pastures for life. |
| Feeding | 100% grass-fed for life on open pasture. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed | Never |
| Antibiotics | Never |
| Pesticides | Never |
| Steroids | Never |
| Export and Processing | Directly imported from Australia to Japan by Horizon Farms, locally processed in Japan, and then flash-frozen for freshness and longevity. |
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 and grass-finished beef is leaner than grass-fed and grain-finished beef. Lean beef needs to be cooked very slowly and turned often. Do not let the steaks run dry and always use plenty of olive oil or salt-free butter to cook the steak.
We do not recommend more than medium-rare (50 degrees Celsius / 120 degrees Fahrenheit).
Add a half-cut garlic knob, mushrooms, and asparagus (or any vegetables of liking) to the fry-pan and let them cook in the steak juices. Let the flavors flow in.
Turn often and make the steak standing on all sides.
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. Let it rest for at least 5 minutes.
Use a large sharp knife and slice the filet steak into equal beautiful slices.
Cooked to a perfect medium-rare.
The tenderloin is very forgiving, so even if you cook it past medium-rare (please do not!) - it will remain tender but not as juicy.
Sprinkle lightly with sea salt flakes. Serve while warm for the best taste experience. Premium 100% grass-fed and safe beef from Australia. Enjoy with the whole family.
