Grass-Fed Premium Beef Filet Roast from Australia (1kg)

The finest grass-fed and grass-finished premium beef mini tenderloin filet (also known as filet chateaubriand) roast available.  This is the ideal cut for very special occasions. You can either cook it as a whole tenderloin or cut it into smaller filet mignon steaks of preferred thickness. 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. 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.

This beef comes from Australia, sourced from farms that never treat their cattle with growth hormones or antibiotics. No GMOs or chemicals are used on the pastures where the cows graze. If you are looking for clean grass-fed and grass-finished beef with a high red meat to fat ratio this is your best choice. See more information and actual images of the farms below.

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Shipping & Handling

Details

✔ 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.

At A Glance

Beef Filet Roast Recipe Instructions

For oven roasting, completely defrost the roast slowly in the fridge. 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.

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.  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.