Wagyu Fillet Steaks
A unique and sought after culinary experience
- Rich, juicy and succulent with exceptional marbling
- Sourced from one of the most prestigious Wagyu suppliers in the world
- Bred from a cross of Wagyu and Aberdeen Angus cattle
Price per kg:
It's very unusual to find a fillet steak that's rippled with marbling - but that's exactly what you'll find in this exceptional Wagyu Fillet Steak.
Wagyu Fillet Steak (pan-to-oven method)
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper. Allow to ‘bloom’ and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.
Preheat oven to 180ºC / Fan 160ºC/ Gas 3 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.
Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times.
Rare: 6-7 minutes
Medium-rare: 7-8 minutes
Medium: 8-9 minutes
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes. Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.
Wagyu Fillet Steak