FILET AUSTRALIAN BLACKANGUS
Grown in Australia’s south eastern Gippsland region, all cattle enjoy nutrient-rich pastures and high quality grass feed year around, no exposure to Hormone Growth Promotants, as well as a stress-free environment which guarantees the most tender beef. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak. Being slightly marbled, the grass-fed beef is characteristically flavoursome and allowing a unique presentation.
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info.vietnam@elgaucho.asia
(+84) 28 38 272 090
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Information Details
Recommended Degree Of Doneness:
Meat Type:
Country of Origin:
Steak Type:
Cut Type:
Cooking Methods:
Store at
For long-term storage - Keep at 0°C or below (-18°C or lower).
For consumption within 2–3 days - Store between 0°C and 4°C.
How To Cook
COOKED TO PERFECTION
1. You can season the steak before cooking, a high-quality steak has great natural flavor, so just a little salt is enough to enhance it.
2. Heat your pan to medium-high. Let the steak’s natural fat melt, no extra oil needed. For lean cuts like filet, a light rub of olive oil adds a perfect touch before cooking.
3. Place the steak in the pan and let it sear. Turn it regularly for even cooking.
4. Remove the steak when it reaches your preferred doneness. A meat thermometer can help check the temperature, if needed.
Chef’s recommendation:
Rare 50–55°C | Medium Rare 55–60°C | Medium 60–65°C
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