Directly imported from Australia and only available at Horizon Farms - the finest 100% grass-fed and grass-finished premium beef available. Each mini tenderloin filet roast (also known as filet chateaubriand) weighs around 500g (17.6oz.) and 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. Murray Pure 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 GMO feed. Sustainably and responsibly raised. 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. Read more about Murray Pure premium grass-fed beef and see the cooking instructions below.
Murray Pure - the leading brand of the finest grass-fed beef in Australia. "Up River, On Pasture, Under Sun". 100% grass-fed and grass-finished, free-range cattle raised on open green and lush pastures along the Murray River in Southeastern Australia - New South Wales. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems - the Upper Murray Valley provides one of the best microclimates on earth. Through a year-long process of selective breeding and final hand selection, Murray Pure set a new standard to 100% grass-fed beef. 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 Murray Pure beef on selected restaurant menus worldwide. Praised for quality, flavor, marbling, taste, and consistency. Murray Pure is 100% Australian owned and made. All beef is processed locally. It goes without saying that Murray Pure'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.
Approx. 500g (17.6oz.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 24h In ice-water: approx. 4h
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
Upper Murray River, New South Wales
Individually vacuum packed
About Murray Pure Beef
✔ Australian Animal Welfare Certified (AAWC) - which upholds the strictest of standards of welfare accreditation for agriculture animals.
✔ 100% grass-fed and grass-finished beef. Pasture-raised for life on open pasture-land along the Murray River in New South Wales, Australia.
✔ Humanely raised and treated with respect by family-owned farms. All farms are 100% Australian owned.
✔ 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.
✔ High grade of marbling through a selective breeding process and a final hand-selection. Murray Pure beef comes with a grade of marbling not commonly available amongst 100% grass-fed and grass-finished beef.
✔ 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 Murray Pure in 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.
Partnering with local farmers who are underpinned by a rich history of agricultural know-how and livestock that is grown on the pasture, fresh water, and pure air that surrounds the valleys of the mighty Murray River is what makes Murray Pure pure. This unique climate allows Murray pure livestock to live in their natural state all year round.
At A Glance
English Hereford and Black Angus Breed
Family farms along the Upper Murray River
New South Wales, Australia
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
Directly imported from Australia to Japan by Horizon Farms, locally processed in Japan, and then flash-frozen for freshness and longevity.
Defrost the pack in the fridge for approx. 24 hours or more. Once completely defrosted take it out of the packaging and let it "breathe" for 15 minutes at room temperature. Pat dry with a paper towel. If you are planning to cook the filet as a roast we highly recommend tying the roast up with a butchers twine so it retains its shape.
You can either cook the roast as is or cut it into smaller filet steaks aka filet mignons. In your example, we will be showing you how to cook the small roast in the fry-pan.
Season the filet roast with your favorite seasoning or keep it simple to sea salt and freshly ground pepper. Either rub the roast with plenty of olive oil or use salt-free butter when cooking. The tenderloin is very lean and you need to make sure it does not cook dry.
A roast of 500g can usually be cooked in the fry plan on very very low heat. A roast of 1kg is better cooked in an oven. When cooking in the fry-pan you need to make sure the filet never runs dry - add more butter if necessary.
Keep turning. As you see the outside layer is cooking while the inside is still raw and uncooked. Always use a thermometer to measure the doneness of thick steaks and roasts.
If your roast can stand, make it stand of all sides. Remember, cook slow and low and turn often.
After about 25-30 minutes the small roast should have reached a core temperature of 50 degrees Celsius (125 degrees Fahrenheit)
Take the roast away from the heat and place on a cutting board. The roast's core is still cooking on residual heat and we want to keep it that way. Use aluminum foil and loosely cover the roast and let it rest for at least 10 minutes.
Next, use a large sharp knife and cut the roast into thick slices or medallions. Perfectly cooked to medium rare.
The “juice” looks and tastes nothing like actual blood, because it is not. This is called myoglobin, and it's a protein. Sprinkle with sea salt and serve with vegetables. Serve while warm for a butter soft and juicy taste experience.