• two japanese wagyu beef fillet steaks
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Wagyu Japanese Beef Fillet Steaks | ±150g x2

£75.00
£75.00
Tax included.
Grade
Weight
What is GRADE?

  • WAGYU EXPERT

  • FROZEN

Why are steaks frozen?
Product Description
  • Wagyu Japanese Beef (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)
  • Grade A3, A4, A5 & A5+
  • 2 fillets of ±150g
  • Frozen

Japanese Wagyu Beef Fillet Steaks

Treat yourself with a dining experience you will never forget. With great marbling, these fillet wagyu steaks will melt in your mouth. It delivers incredible long-lasting flavour notes, unique sweet aromas and tenderness that will captivate your senses.

The fillet is located under the striploin and is the most tender muscle which does the least amount of work. It is a leaner, a less heavy alternative than ribeye or striploin for steaks.
How to prepare your fillet steaks

Ingredients:

• Wagyu fillet steak
• Coarse sea salt
• A neutral oil with a high smoke point (like avocado oil)
• A knob of unsalted butter
• Fresh thyme (optional)

1. Bring the Wagyu to Room Temperature

Take your Wagyu fillet out of the fridge about 30-45 minutes before cooking. This helps it cook evenly.

2. Season Generously

Pat the steak dry with paper towels. Season both sides with coarse sea salt. Don’t be shy, Wagyu has incredible marbling, so it can handle a good amount of seasoning.

3. Preheat Your Pan

Heat a cast-iron skillet or stainless-steel pan over medium-high heat. You want it very hot to get a good sear on the steak. Add a small amount of neutral oil and swirl it to coat the pan.

4. Sear the Steak

Once the pan is smoking hot, place the Wagyu fillet in the pan. Do not touch it for 2-3 minutes—you want a rich, golden-brown crust. Flip the steak and repeat on the other side. Depending on thickness, it will take about 3-4 minutes per side for medium-rare.

5. Butter Basting (Optional but Delicious!)

Lower the heat to medium-low. Add a knob of butter and some fresh thyme to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the infused butter for about 1-2 minutes.

6. Check for Doneness

For a perfect medium-rare, you want the internal temperature to be 54°C. Use a meat thermometer to be sure, or press the steak gently; it should feel firm but still have some give.

7. Rest the Steak

Remove the Wagyu fillet from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute, giving you a juicier steak.

8. Serve and Enjoy

Slice the steak against the grain, and serve with simple sides like roasted vegetables or a light salad. Wagyu is rich, so keep the sides minimal to let the meat shine.
Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

two japanese wagyu beef fillet steaks

  • JAPAN

Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.