• An Australian Wagyu Fullblood Jade Filet Mignon rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.
  • An Australian Wagyu Fullblood Jade Filet Mignon with salt and chef's knife on a black slate, isolated on black background.
  • An Australian Wagyu Fullblood Jade Filet Mignon with salt and chef's knife on a black slate, isolated on black background.

Australian Wagyu | Full Blood Jade Filet Mignon

Australian Wagyu | Full Blood Jade Filet Mignon

$90.00
$90.00
Sale Sold out
Product Description
Weight Weight: 8 oz
Grade Grade: View Scoring BMS 9+
Origin Origin: Australian
Processing Processing: Hand Cut by Artisan Butchers

Australian Wagyu | Full Blood Jade Filet Mignon | BMS 9+ | 8 oz

Indulge in the extraordinary with Destination Wagyu's Australian Wagyu Full Blood Jade Filet Mignon. This exceptional 8 oz cut redefines the steak experience, promising an unmatched level of marbling, tenderness, and flavor. Raised in the pristine environments of Australia, this filet is crafted from 100% full-blood Wagyu cattle, ensuring an exquisite buttery texture and rich, succulent taste that will leave an unforgettable impression on your palate. Experience the pinnacle of beef quality with a steak that is as beautiful to look at as it is to savor.

A Cut Above the Rest

Sourced from the finest Wagyu cattle, our Australian Wagyu Full Blood Jade Filet Mignon with a BMS of 9+ exemplifies the luxury of purebred Wagyu. The intense marbling not only enhances the flavor but also ensures a melt-in-your-mouth tenderness that defines this exquisite beef. This filet is a true testament to culinary excellence, inviting you to savor every moment.

Unmatched Quality and Flavor

With its exceptional marbling and rich flavor profile, this filet guarantees a dining experience that is both satisfying and indulgent. Each cut promises a melt-in-your-mouth experience that elevates any meal into a celebration of taste and luxury. The meticulous care taken in raising these cattle shines through in every bite, making it a standout choice for discerning diners.

Wine Pairings

Enhance your culinary experience with these expertly chosen wine pairings:

  • Shiraz: A full-bodied Shiraz complements the rich marbling and beefy flavor of the filet, enhancing its savory notes.
  • Bordeaux: This classic red wine offers a robust structure that pairs beautifully with the buttery texture of Wagyu, elevating the overall dining experience.
  • Malbec: With ripe fruit flavors and a smooth finish, Malbec enhances the rich, succulent taste of the Jade Filet.
  • Cabernet Sauvignon: The high tannins and bold flavors of Cabernet Sauvignon cut through the richness of the steak, providing a balanced pairing.
  • Pinot Noir: A lighter option, Pinot Noir's earthy undertones and bright acidity complement the filet without overpowering its delicate flavors.

Experience the pinnacle of luxury with Destination Wagyu's Australian Wagyu Full Blood Jade Filet Mignon — an extraordinary cut that promises an unforgettable dining adventure! You have great taste!

View full details
An Australian Wagyu Fullblood Jade Filet Mignon rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.

Australian Wagyu | Full Blood Jade Filet Mignon

$90.00

How to Cook

Ingredients

Australian Wagyu Steak
Australian Wagyu Steak
Freshly Ground Black Pepper (optional)
Freshly Ground Black Pepper (optional)
Sea Salt
Sea Salt

Utensils

Sharp Chef’s Knife
Sharp Chef’s Knife

For slicing the meat cleanly and precisely.

Meat Thermometer
Meat Thermometer

Essential for checking the internal temperature of the meat.

Tongs
Tongs

Ideal for flipping and handling the meat without piercing it.

Cast Iron Skillet
Cast Iron Skillet

Perfect for searing and maintaining even heat.

Instruction

1. Prepare the Steak:
Remove the Wagyu filet mignon from the refrigerator and let it come to room temperature for about 30 minutes.

2. Preheat the Skillet:
Heat the cast iron skillet over medium-high heat until it’s very hot.

3. Sear the Steak:
Place the filet mignon in the hot skillet and sear for 2-3 minutes on each side, forming a rich, brown crust.

4. Check the Temperature:
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C).

5. Rest the Steak:
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.

6. Slice and Serve:
Slice the steak against the grain using a sharp chef’s knife. Serve immediately, garnished with a sprig of thyme if desired.

Customer Reviews

Based on 3 reviews
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F
Francois Re
I'll definitely be back

Thanks guys. I have ordered from a lot of steak companies and you guys were the best. You have a loyal customer

O
Olivia E
The best it gets

Australian and the highest BMS rating. Way easier to eat than Japanese and very delicious. 4 mins on each side and you get a perfect medium rare

P
Paul
Restaurant Quality

This steak reminds me of a steak I had in Europe once on vacation. Only difference is we paid $350 for that Filet. This steak is very well worth it and you get to cook it yourself!