Horizon Farms
Grain-Fed Beef Filet Steak from New Zealand 200g 10-Pack (2kg)
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You get ten 200g (7.0oz) filet steaks cut from the famously expensive tenderloin of beef, the same part the Chateaubriand is cut from. Superbly marbled grass-fed and grain-finished free-range Angus beef from New Zealand. Compared to other popular cuts, the tenderloin is typically much leaner, but this steak is made from only the most well-marbled beef. Our steaks are perfectly trimmed and ready for a luxurious cooking experience right at home. Cooked medium-rare the steak is incredibly tender - typical for steaks cut from the tenderloin. For best results check our cooking instructions below.
✔ Grass-fed, grain-finished beef.
✔ Free-range and open pasture-raised.
✔ Humanely raised and treated with respect.
✔ No use of growth-promoting hormones or subtherapeutic use of antibiotics.
✔ No use of pesticides on pasture.
✔ Non-GMO feed.
✔ Finished on 100% vegetarian feed for superior taste, tenderness, and marbling.
Click here to view the individual product. Smaller sets can also be purchased on the product page.
Contents
| Contents | 10 steaks |
| Weight | 200g (7.0oz) x 10 = 2kg (4.4lbs) |
| Serves | Serves 10 |
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: 2h |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan, Oven |
| Best By |
Frozen: see packaging label (usually more than 1 month) Chilled: Please consume unopened pack within 3 days. |
Details
| Also known as | Fillet steak, tenderloin steak, filet mignon, fillet mignon, petit steak, chateaubriand steak |
| Country of Origin | New Zealand |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
Grass-fed, grain-finished beef from New Zealand. The cows are raised in a free-range, stress-free environment with plenty of green grass. They are fed the finest selection of local GMO-free grains for 130 days prior to harvest which gives the beef a rich flavor and deep marbling. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics.
At A Glance
| Cattle Breed | Angus |
| Farm/Ranch | A selection of local farms |
| Breeding | All year free range on open pastures then finished on vegetarian feed 130 days prior to harvest. |
| Feeding | Pasture grass-fed, then fed a balanced mix of natural grains, barley, silage, hay, and molasses 130 days prior to harvest. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed or use | Never |
| Antibiotics | Never |
| Importer | Imported chilled and never-frozen into Japan, locally processed into retail sized and blast frozen for longevity. |
| Processing | Locally processed in Japan. |
Beef Filet Steak Recipe Instructions
Defrost the steak overnight slowly in the fridge or place the sealed pack in cold water for about 2 hours. Once completely defrosted remove from the pack and let the steak openly "breathe" at room temperature for about 15 minutes. Once exposed to oxygen the meat will regain its vivid colors.
In our example, we're using our all-natural bacon to wrap our steak. This gives the filet additional flavor. All you need is butcher twine or cooking twine. Simply use 2-3 slices to wrap the steak. No additional seasoning is required.
First, sear the outside on medium heat until caramelized. Then cook very slowly on low heat and keep turning the steak to make sure it cooks evenly on all sides.
Don't forget to cook the sides as well. Let the bacon juices flow into the steak.
Once the core temperature of the steak has reached 54 degrees Celsius or 130 Fahrenheit take it off the heat and let it cook on residue heat for 5 more minutes before slicing it up.
Use a large sharp knife to cut the filet into slices or serve as a portion.
Don't forget to remove the twine. Sprinkle with sea salt flakes. Enjoy.