AMERICAN WAGYU GOLD GRADE TENDERLOIN
- Thickness: 2"
- Grade: SRF Gold – Higher than USDA Prime, BMS 9+.
- Wagyu crossed with high-quality Angus
- Weight: 250gm per pack
- 100% natural, no added hormones
- Wet-aged 21+ days for improved flavor and texture
- Hand-trimmed by a Master Butcher
- Product ships frozen and will arrive frozen or partially thawed
We are excited to offer the Snake River Farms Gold Grade tenderloin, Also known as the Filet Mignon, the Gold Grade designation ensures you will receive the highest level of marbling available from Snake River Farms. The flavor profile of this unique roast features the butter-like flavor and texture associated with Japanese Wagyu beef combined with the hearty traditional flavor preferred by the American palate.
Enjoy a buttery texture and rich flavor when you order an American Wagyu Tenderloin. The gold-grade roast is wet-aged. Wagyu tenderloins are both more flavorful and tender than those cut from conventional beef.
ABOUT SNAKE RIVER FARMS:
Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and is featured in a number of Michelin starred restaurants. They carefully manage how their Wagyu/Angus cattle and Berkshire hogs are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef and Kurobuta Pork the finest meats available.
Go light on the seasoning. The highest-quality Wagyu beef is best with just a bit of salt and pepper, but feel free to use your favorite steak seasoning. Just be sure not to overwhelm the inherent flavor that Wagyu delivers on its own without sauces, marinades, and seasonings.
Grilling, Pan-frying or Roasting
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Wagyu Filet Mignon with Shallot & Red Wine Sauce by Key Ingredient
- Two 150g Wagyu Filet Mignon
- Mesclun Salad, washed
- Salt & black pepper, to taste
- 1 to 2 tsp vegetable oil
- Drizzle olive oil
- 2 shallots, finely chopped
- 1/2 cup red wine
- 1 cup beef stock
- Salt & black pepper, to taste
- 40 g cold, unsalted butter
- Let steaks come to room temperature before cooking. Season both sides with salt and pepper to taste. Heat pan over medium-high heat. When the pan is hot, add in 1 to 2 tsp of vegetable oil. At the first sight of smoke, place the steaks in the pan, and reduce the heat to medium. Flip the steaks every 1 minute until they are cooked to your preferred doneness. Use the finger test or a thermometer to check. Lightly sear the sides of the steak and leave to rest for 5 to 10 minutes.
- In the meantime, prepare the sauce. Add a knob of butter into a pan over medium heat. Stir in shallots and cook until light brown.
- Deglaze with red wine and reduce it by two-thirds, then add in beef stock and any juices from the resting steaks, Reduce again till the sauce coats the back of a spoon. Season with salt and black pepper to taste. Turn off the heat and stir in cold butter.
- Toss salad with a drizzle of olive oil, salt, and black pepper to taste. Spoon sauce over steaks and serve with a handful of salad. Enjoy!
Wagyu Tenderloin Steak Recipe by Chef Knows
- 2 no Wagyu tenderloin steak
- 2 tbsp Corn oil
- Salt /Pepper to taste
- 1 sprig Rosemerry
- 2 cup Beef broth
- 4 tbsp Demi glaze
- 10 to 12 no Asparagus
- 2 no Cherry tomato ( for garnish )
- 1/2 tbsp chopped garlic
- Before roasting, you should take out wagyu steak from the chiller and bring it to room temperature. Once room temperature will reach marinate with salt, corn oil, crushed pepper, and fresh chop rosemary. Keep aside for 30 minutes.
- Heat oil in a heavy saucepan, add chopped garlic, saute and pour the beef stock in it. Bring to boil fur 3 to 4 minutes, add 4 tbsp of demiglaze, whiskey well and cook for more couple of minutes. Culminating with crushed pepper and cooking cream. Remove out from the fire and keep in aside.
- Preheat the oven 120 degrees Celsius or 250 degrees Fahrenheit, place the steak and roast it as per your desire doneness, rare, medium-rare, medium, and well done. For which, check the steak by the utilizing thermometer and you will sure it is done or not.
- Remove your Wagyu steak just before it fully cooked or your desired cooking temperature. Wrap in a foil and keep aside for 10 to 15 minutes. By which it gives perfect tenderness and flavor.
- Blanch the asparagus, when steak will be done, abstract out foil, and place on blanched asparagus in an accommodating plate. Pour pepper sauce over the wagyu steak and garnished with fried cherry tomato and fried rosemary.