Japanese Wagyu Beef Fillet
Japanese 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. It is intricately marbled wi£th tender juicy meat and high-quality fat that literally melts in your mouth. This unique texture if just a part of Wagyu’s appeal. With an umami flavour, it is exquisitely rich because the meat overflows with amino acids and unsaturated fats. The unrivalled combination of texture, taste and aroma makes Japanese Wagyu the worlds finest beef.
Fillet steaks tick all the right boxes giving you a tender taste of luxury. With Japanese Wagyu Fillet it doesn’t get any better, rich and densely marbled these steaks melt in your mouth and need just a moment seared off in a hot pan. Using Japanese seasonings really brings out the Wagyu flavour, especially using Soy Sauce to draw out the umami and then complimenting flavours such as wasabi to fully experience the flavour and quality of Japanese Wagyu.
Traditionally, Fillet is a very lean steak; our Fillets are heavily marbled and retain enough fat throughout the cooking process to give them a delicious flavour. We recommend that you cook them rare. Because you want to enjoy the experience authentic Japanese Wagyu tastes like.
Cook in a hot frying pan for 2 – 3 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. Serve with stir-fried Bell peppers cooked in Oyster sauce.