• Wagyu Chilean Beef Fillet Steaks | ±150g x2
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Wagyu Chilean Beef Fillet Steaks | ±150g x2

£56.00
£56.00
£56.00
Tax included.
2 Serve
High to Intense Marbling
Chile Origin
More information View images
Description
Chilean Wagyu Beef 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 experience for 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.
  • Mollendo F1 Wagyu beef (50% Wagyu, 50% Black Angus)
  • Reared in the VIII and X Regions in Southern Chile
  • Cut in-house by our own butchers
  • BMS 6-7 and 8-9
  • 2 fillet steaks of 150g each for 2
  • Frozen
  • The picture shows a BMS 6-7
What is BMS?

BMS (Beef Marbling Standard) measures the amount of fat marbled through the muscle. The higher the score, the richer and more buttery the steak.
-> BMS 6-7: Richly marbled. Tender, full-flavoured, with a smooth buttery finish.
-> BMS 8-9: Intensely marbled. Deeper richness, melt-in-the-mouth texture, and a long luxurious finish.

First time? Start with 6-7. Want the ultimate experience? Go 8-9.
Cooking Instructions

Chilean Wagyu Fillet Steaks - Pan

±150g x 2. Serves 2. Defrost 6–8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 6 to 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 30 minutes before cooking. A fillet steak is tall rather than wide, so the centre takes longer to warm than it looks.

3. Dry and season
Pat every surface completely dry, sides included. Season generously with fine sea salt. Hold the pepper until after. It burns in a hard sear.

4. Heat the pan
Heavy cast iron or steel, high heat, 3 to 4 minutes. Add a neutral oil with a high smoke point, or a little beef dripping. The fillet is the leanest cut on the animal and renders almost nothing of its own.

5. Sear all the way round
2 minutes on the first face, 2 on the second, then roll the steak onto its sides with tongs and give the edge 30 seconds at a time all the way around. A fillet has as much surface on its sides as on its faces, and leaving them pale wastes half the crust.

6. Pull at 52°C
Medium rare. Five hundred days on grain give this fillet more marbling than most, but it is still the leanest cut here and has the least protection. Use a probe rather than guessing.

7. Rest
5 minutes on a warm plate. Do not cover tightly.

8. Serve whole
At 150g each these are a single portion and need no carving. Finish with flaked salt, cracked pepper and the resting juices.

Optional: the fillet is lean enough to welcome a flavoured butter more than the richer cuts do. Melt it over the rested steak, not in the pan.
Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 6-8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
FAQs
Wagyu Chilean Beef Fillet Steaks | ±150g x2

  • Why 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.