Grass-fed filet mignon steaks from New Zealand. The ideal steak for special occasions. The tenderloin is the most tender part of all beef cuts. If you are looking for fork-tender and lean steaks - choose filet steaks. For cooking use, salt-free butter, season with freshly ground pepper, and sea salt only. Cook slowly to medium-rare. See the cooking instructions below.
Grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.
|200g (7.0oz) x 10 = 2kg (4.4lbs)
Shipping & Handling
|Shipping and delivery is frozen
|Keep frozen below -18°C (0°F)
|In the fridge: approx. 24h
In ice-water: approx. 1h
|Grill, Cast-Iron Skillet, Fry-Pan
Frozen: see packaging label (usually more than 1 month)
Chilled: Please consume unopened pack within 5 days.
|Also known as
|Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon
|Country of Origin
|Individually vacuum packed
✔ Pasture-raised for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones and antibiotics.
✔ No GMOs in the feed. No chemical pesticides are used on pastures.
At A Glance
|English Hereford and Black Angus Breed
|Douglas-Clifford Family, Stonyhurst, Greta Valley, North Canterbury
Chris & Anne-Marie Allen, Annadale, Ashburton
Barry and Heather Gray, Hakataramea Station, Canterbury
The Hurley Family, Siberia Station, Rangitikei.
Jeff & Diane Cleveland, Brae-Lynn, North Otago.
And other contracted family partner farms that are under contract of Silver Fern Farms
|Silver Fern Farms
|South Island of New Zealand
|100% free-range on open pastures for life.
|Grass-fed for life on open pasture.
|100% fully traceable from farm to fork.
|Subtherapeutic Use of Antibiotics
|Pesticides on Pastures
|Horizon Farms, Inc.
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.
Grass-fed beef is very lean with a high red-meat ratio, especially the tenderloin parts. Use either olive oil or salt-free butter to cook the steak.
The filet steaks need to be cooked very slowly and carefully. We do not recommend more than medium-rare. Turn often and make sure you have an oil splatter screen at hand.
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 the steak rest for 5 minutes.
Slice thinly and serve while still warm.
If needed, sprinkle with sea salt flakes. Enjoy.