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.
The beef that we use comes from either New Zealand or Australia. We only source meat 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.
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: Not recommended
|Cooking Method||Grill, Oven|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon|
|Country of Origin||Australia or New Zealand|
|Packaging||Individually vacuum packed|
✔ 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.
At A Glance
|Cattle Breed||English Hereford and Black Angus Breed|
Silver Fern Farms (New Zealand)
Murray Pure (Australia)
Great Southern Beef (Australia)
Bass Strait Beef (Australia)
Southern Ranges (Australia)
||Contracted 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.|
|Chemical Pesticides on Pasture Land||Never|
|Importer||Horizon Farms, Inc.|
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. 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.
My family really enjoyed this cut and felt like we were eating at a 5 star hotel.
Translated from Japanese: I haven't eaten it yet, but I buy filet steak regularly.
I think I have no complaints.
Translated from Japanese: It's a very tender meat with almost no fat and a delicious taste that you won't get tired of when you eat a lot, and my family ate it in no time.
Translated from Japanese: It’s my first time eating such delicious Chateaubriand! The ingredients are good, so even a simple seasoning with salt and pepper was delicious enough. The meat is really tender and juicy and I’d like to buy it again.
Translated from Japanese: I had steak on New Year!
The meat was moderate elastic and tender. It’s irresistible for meat lovers. Of course, the taste is perfect. Since it arrives as block, you can cut it to the desired thickness and cook it as you like. I enjoyed making roast beef at the beginning of the year! I want to order again when there’s an occasion!