Product description
THE CUT: The tenderloin (fillet / fillet mignon) comes from the psoas major — the muscle alongside the spine that does almost no work. Zero movement = zero connective tissue = silk-soft texture. No steak knife required. The leanest premium cut with minimal marbling and exceptional tenderness.
Also known as: Fillet Mignon (French), Eye Fillet (NZ/Australian), Filet (European).
THE 700 Day PROGRAMME:
Our 700 day grass feeding program yields incredible, carbon neutral beef from the Las Pampas plains of Argentina.
No hormones. No antibiotics. Carbon neutral.
BLACK ANGUS
100% Aberdeen Angus , beautifully marbled, grass-fed and grain finished . Equivalent to a crossbred wagyu with marbling score of 5.
PREPARATION:
Method 1 — Pan sear and oven: Marinate overnight. Remove from fridge 30 mins before. Pat dry. Season. Sear in ghee 5 mins each side on very high heat. Transfer to oven at 180°C for 10–15 mins. Rest 8 mins.
Method 2 — Sous-vide: 54°C for 1–2 hours. Pat completely dry. Hard sear in ghee 60–90 seconds each side for crust.
BEST PAIRED WITH:
Marinade: Moutarde Marinade | Sauce: Frenchy Dijon or Carnaise | Side: Potato Gratin, roasted asparagus.
Weight: 250g | 1 portion | Serves 1
72 hours (chiller) | 2 months (freezer)
