Japanese A5 Wagyu Filet Mignon

Leave your knives in the drawer. Our Japanese A5 Wagyu Filet Mignon is the most tender beef we've ever eaten. Filet is a leaner cut not known for marbling but our higher grades still feature the buttery richness Wagyu is famous for. Bon Appetit.

Japanese A5 Filet Mignon is a premium cut of beef, known for its tenderness and rich marbling. The "A5" grade refers to the highest quality of Wagyu beef, which comes from a specific breed of cattle known for its intense marbling and flavor. This marbling gives the meat an exceptional melt-in-your-mouth texture.

For an 8oz portion, you're looking at a lean yet incredibly flavorful cut of filet mignon, with the marbling that makes the beef juicy and full of umami. Cooking it gently, such as by pan-searing or grilling on high heat, ensures you get the perfect balance of caramelized exterior and tender interior.

How to Cook A5 Japanese Wagyu Filet Mignon 8oz

Cooking A5 Wagyu Filet Mignon requires a bit of care to preserve the integrity of the marbling and achieve the perfect level of tenderness. Here are some recommended cooking methods:

1. Pan-Seared (Recommended)

Pan-searing is the best method for cooking A5 Wagyu Filet Mignon as it allows the steak’s rich marbling to render and infuse the meat with flavor.

Preheat your pan: Use a cast-iron skillet or heavy-bottomed pan for even heat distribution. There is no need to add oil since the Wagyu fat will render and provide enough fat for cooking.
Season the steak: Lightly season the steak with salt and freshly cracked black pepper. The natural flavor of A5 Wagyu doesn’t require heavy seasoning.
Sear the steak: Place the steak in the hot pan and sear it for 2-3 minutes per side until a golden-brown crust forms. Don’t overcook; A5 Wagyu is best enjoyed rare to medium-rare.
Rest the steak: After searing, remove the steak from the pan and allow it to rest for 5-10 minutes to redistribute the juices and retain its tenderness.
Check for doneness: A5 Wagyu is best cooked rare to medium-rare, with an internal temperature of about 120-130°F (49-54°C).

2. Grilling (For Smoky Flavor)

Grilling A5 Wagyu adds a layer of smoky flavor that complements the natural richness of the beef.

Preheat the grill: Set the grill to medium-high heat.
Season the steak: Lightly season with salt and pepper, or you can brush it with melted butter to add extra richness.
Grill the steak: Grill the steak for 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness.
Rest the steak: Let the steak rest for about 5-10 minutes after grilling.

3. Sous Vide (For Precise Control)

Sous vide cooking ensures precise temperature control, allowing you to cook the steak to perfection without risk of overcooking.

Set the sous vide bath: Preheat your sous vide machine to 129°F (54°C) for medium-rare.
Season the steak: Season the filet mignon with salt and pepper, then place it in a vacuum-sealed bag.
Cook sous vide: Submerge the bag in the water bath and cook for 1-2 hours.
Sear the steak: After sous vide cooking, sear the steak in a hot pan for about 1 minute per side to develop a rich crust.

Serving Suggestions for A5 Japanese Wagyu Filet Mignon 8oz

Because A5 Wagyu Filet Mignon is such a rich and flavorful cut, it pairs well with simple sides that complement, rather than overpower, its flavor.

Vegetables:
- Sautéed wild mushrooms (shiitake, chanterelle, or cremini) bring out the earthy umami flavors that complement the richness of Wagyu.
- Grilled asparagus or roasted Brussels sprouts add a bit of bitterness that balances the sweet richness of the beef.
Potatoes:
- Creamy mashed potatoes, potato gratin, or pommes purée work well as a comforting side dish that contrasts with the tenderness of the steak.
- Crispy roasted potatoes with a bit of sea salt are a great textural complement to the Wagyu's melt-in-your-mouth texture.
Sauces:
- A miso butter sauce, truffle butter, or soy-based glaze can elevate the umami experience.
- Garlic herb butter or béarnaise sauce would complement the subtle flavors of the filet without overwhelming the Wagyu.
Wine Pairings:
- Cabernet Sauvignon: A bold red wine with tannins that cut through the fat, making it an ideal partner for Wagyu.
- Malbec: A fruity, rich red that pairs well with the deep, savory flavors of the Wagyu.
- Pinot Noir: This light, elegant wine has the right acidity to balance the richness of the Wagyu filet.

Nutritional Information (Approximate for 8oz A5 Wagyu Filet Mignon)

Because A5 Wagyu is marbled with fat, it is calorie-dense, though the fat is mostly monounsaturated fat, which is considered a healthier fat. The Filet Mignon cut, being particularly lean and tender, balances the richness of the fat.

Calories: Approximately 700-900 calories (varies based on marbling)
Protein: Around 40-50g of protein
Fat: Roughly 55-65g of fat, including healthy monounsaturated fats
Carbohydrates: 0g (unless served with starchy sides)

Why Choose A5 Japanese Wagyu Filet Mignon 8oz?

Luxurious Flavor: The marbling in A5 Wagyu creates a rich, buttery flavor that’s unlike any other steak.
Unbeatable Tenderness: The tenderloin cut combined with the A5 marbling makes this one of the softest, most delicate steaks available.
Exclusive Dining Experience: A5 Wagyu is a rare delicacy, often reserved for special occasions, offering an experience of unparalleled quality.

Summary

The A5 Japanese Wagyu Filet Mignon 8oz is a luxurious, melt-in-your-mouth steak that combines the exceptional tenderness of the filet mignon with the unparalleled marbling and flavor of A5 Wagyu. Whether pan-seared, grilled, or cooked sous vide, this steak offers a truly indulgent dining experience. Paired with simple, elegant sides and a fine wine, A5 Wagyu Filet Mignon is the ultimate treat for anyone seeking the finest steak available.

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Japanese A5 Wagyu Filet Mignon