Steaks

Akaushi Wagyu Filet Mignon, known for its incredible tenderness, comes from the tenderloin, one of the least worked muscles in the animal, resulting in a melt-in-your-mouth velvety texture. This steak is prized for its mild, yet succulent flavor. It’s ideal for those who seek a delicate, refined steak experience, where the tenderness is the star of the show. Despite being a leaner cut compared to other Wagyu steaks, the Akaushi Filet Mignon has a luxurious profile, with fine marbling that adds a subtle richness without overpowering the natural flavor of the beef.

To preserve the tenderness and delicate flavor of the Akaushi Wagyu Filet Mignon, it’s best to use a cooking method that ensures even cooking and highlights the steak’s natural qualities. Pan-searing with a finish in the oven is ideal, as it creates a beautiful crust while keeping the interior juicy and tender.

Bring to Room Temperature about 30 minutes before cooking. This helps the steak cook evenly.  Season both sides of the filet with kosher salt and freshly ground black pepper. You can also rub a small amount of olive oil on the steak to aid in searing.

Pan-Searing with Oven Finish:

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Heat the Pan: Heat a cast-iron skillet or heavy oven-safe pan over medium-high heat. Add a small amount of olive oil or butter to the pan.
3. Sear the Steak: Once the pan is hot, sear the filet mignon for 2-3 minutes on each side, until a golden-brown crust forms. If desired, add fresh herbs and garlic to the pan during the last minute of searing for added flavor.
4. Finish in the Oven: Transfer the skillet to the preheated oven. Cook for an additional 4-6 minutes, depending on the thickness of the steak and your preferred level of doneness (120°F for Rare, 125°F for medium-rare, 135°F for medium).
5. Rest: Remove the steak from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender bite.

Doneness Guide:

• Rare: 120°F (49°C)
• Medium-Rare: 125°F (52°C)
• Medium: 135°F (57°C)

We suggest pairing the filet mignon with lighter sides like sautéed spinach, roasted asparagus, or a fresh arugula salad to complement the steak’s delicate flavor.

A classic Béarnaise sauce, red wine reduction, or truffle butter can enhance the filet’s flavor without overwhelming it.

Due to its lean nature, it’s important not to overcook the filet mignon. Medium-rare is often the ideal level of doneness for this cut.

Allow the steak to rest before cutting to ensure maximum juiciness.  With the right cooking method, this steak will deliver an unforgettable dining experience.