WAGYU FILLET HEAD

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Grill / Pan / Raw for beef tartare

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

The wider end of the Wagyu fillet is called the fillet head. The dry-aged Wagyu fillet head is wonderfully suited for steak tartare or beef Stroganoff.
Due to the low strain on the muscles when preparing Wagyu fillet, the meat is characterized by exceptional tenderness and juiciness.

The tender, juicy and lean back cut is the thicker end of the fillet and rich in intense flavor - perfect for Wagyu lovers.
The tenderloin head is particularly tender due to its fine veins of fat. Unlike the classic tenderloin, the tenderloin head stands out due to its greater weight, making it an ideal dish for sharing. The renowned tenderloin head, also known worldwide as "Chateaubriand," offers a wide variety of preparation options, from simple grilling recipes to sophisticated dishes. To help you find the perfect preparation, we offer a selection of delicious tenderloin head recipes.

Known in France as "thin thread," in English as "tenderloin," and in German as "Lende," the cut along the spine represents only a very small proportion of the Wagyu animal's total carcass weight. For this reason, the filet mignon is rarer and more expensive.

The fine marbling of the Wagyu fillet head ensures a buttery-soft, aromatic taste that takes the classic dish to a new level.