• Chilean Whole Wagyu Fillet
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Chilean Whole Wagyu Fillet

£252.00
£252.00
Tax included.
BMS
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FRESH

Product Description
  • Mollendo F1 Wagyu (50% Wagyu, 50% Black Angus)
  • Reared in the VIII and X Regions in Southern Chile
  • BMS 6-7, 8-9
  • Halal
  • ±2.1kg; £120/kg
  • Fresh

Chilean Wagyu Beef Fillet

Chilean Wagyu Fillet runs from the middle of the cow to the round, it is the most tender cut of Beef as it does the least amount of work, meaning a lean and less marbled piece as a result. Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Being renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour. The higher 6-7 BMS marbling offers a deeply satisfying buttery richness not often found in other beef. Fork tender, their texture is smooth and creamy.

The fillet will provide roughly 10 Fillet steaks, a Chateaubriand and a Tail Fillet Steak. Once cut these can be kept in the freezer, ready to use for a special occasion. The Chateaubriand is great for making a Sunday Roast, or centrepiece for an exquisitely luxurious supper party. The steaks create a beautiful medallion, speckled with intramuscular fat shimmering throughout the steak.

As with all of our steaks the best way to cook them is from room temperature, always season and oil the meat, never the pan, as you get a more even and sublime crust. Sear in the frying pan for 3 – 4 minutes on all sides, cover and let rest with the residual heat penetrating the meat and locking in all the delicious taste and flavour from the Wagyu Fat. Serve with Pearl Barley, cooked in chicken stock for added flavour, and oven-roasted Shallots with a quenelle of horseradish cream adorning the top of the steak.
Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.
Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
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Chilean Whole Wagyu Fillet

  • Chile

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.