Chilean Wagyu Fillet Steak BMS 4-5
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.
Containing two ±150g steaks, the rich marbled steaks provide a smooth tender flavour, not often found in other Beef. The Wagyu flavour is something to be enjoyed and this lean and tender cut allows just that for every meat connoisseur.
Fillet is a very lean steak however, the wagyu Fillet BMS 4-5 retains enough fat throughout the cooking process to give them a delicious flavour. We recommend that you cook them rare, medium-rare or medium at the most.
Cook in a hot frying pan for 3 – 4 minutes on each side to get a gorgeous crust. Cover and rest for 10 minutes, allowing the residual heat to cook through to the centre and keep all those sumptuous flavours locked in. Adding luxury to luxury serve with a slice of pan-seared foie gras, sautéed wild mushrooms with smoked garlic butter and slices of roasted onion squash.