Horizon Farms
Grass-Fed Premium Beef Filet Steak Australia (200g)
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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.
Directly imported from Australia and only available at Horizon Farms - the finest grass-fed and grass-finished premium beef filet (also known as filet mignon) steaks available. 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.
✔ Free-range and open pasture-raised.
✔ Humanely raised and treated with respect by family-owned farms.
✔ No antibiotics or growth hormones - ever!
✔ No chemical pesticides on pasture land.
✔ GMO-free.
Contents
| Contents | 1 steak |
| Weight | 200g (7.05oz) |
| 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: approx. 1h |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
Details
| Also known as | Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon |
| Country of Origin | Australia |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
Our high-end quality beef is high-end restaurant-grade only from Australia and is from grass-fed cattle that have never been treated with growth hormones or antibiotics. No GMOs or chemicals are used on the pastures where the cows graze. Grazed on open green and lush pastures of Australia. 100% Australian-owned and made. If you are looking for clean grass-fed and grass-finished quality beef from free-range cows that have never been treated with growth hormones or antibiotics this is what you are looking for. It does not get better than this.
At A Glance
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch |
Murray Pure (Australia) Great Southern Beef (Australia) Bass Strait Beef (Australia) Southern Ranges (Australia) |
| Farmers |
Contracted small-scale family farms |
| Breeding | 100% free-range on open pastures for life. |
| Feeding | Grass-fed for life on open pasture. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| Antibiotics | Never |
| Chemical Pesticides on Pasture Land | Never |
| Importer | Horizon Farms, Inc. |
| Processing in | Japan |
Beef Filet Steak Recipe Instructions
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.
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 bulb, 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 grass-fed and safe beef from Australia. Enjoy with the whole family.