Raw
Cooked
Marbling
Raw
Cooked
Filet Mignon
Price range: $22.00 through $44.00
All certificates available on request (halal, health, origin)
Thick, center-cut steaks from the beef tenderloin. The most tender steak we sell: mild, buttery and quick to cook.
What it is. Steaks cut from the thick center of the tenderloin (filet), the long muscle under the spine that does almost no work.
Taste and texture. Very tender, fine-grained and mild. It’s lean, so it needs a hard sear for color and a butter baste for richness.
How to cook it. Hot pan and a butter baste. Pat dry, season just before cooking, sear 3–4 minutes a side in a very hot pan, then turn it on its side to sear the edges. Lower the heat, add butter, garlic and thyme, and spoon it over the steaks until they reach 52 °C. Rest 5 minutes and serve whole, with mashed potatoes and green beans or a black pepper sauce.
Pack and storage. Arrives blast-frozen and vacuum-sealed, in 250 g or 500 g packs. Keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter, and cook it within a day of thawing.
Where it comes from. Australian Black Angus, checked by our butchers before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.
| Source | Australian Black Angus |
|---|---|
| Marbling | MB2 |
| Chilled or frozen | Frozen |
| Sizes | 250 g · 500 g |
| Price per kg | $88.00 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Heavy pan, very hot, then a butter baste. Over hot coals works too, to the same temperatures.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Pan · butter baste
Time
10–12 min
Pull at
52 °C · medium-rare
Rest
5 min
Directions
- Pat dry. Salt and pepper just before cooking.
- Heat a heavy pan until it's very hot. A little oil, then lay the steaks down away from you.
- Sear 3–4 minutes a side, then roll the edges.
- Lower the heat, add butter, garlic and thyme, and spoon it over until 52 °C.
- Rest 5 minutes and serve whole.
🔥 Butcher’s tip
Tenderloin has almost no fat to forgive overcooking. Use a thermometer and pull on time.
Pairs well at the table
Long bone
Tomahawk Steak
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- Select
Net wt
~1.05 kg +1 more sizes
$44.10
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Lean · roast, slice or skewer
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- Select
- Wagyu
$27.69/kg
About $13.85 · 500 g$27.69/kgAbout $13.85 · 500 g
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