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Japanese A5 Wagyu Filet Mignon (Avg Weight 6 - 8 oz)
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Japanese A5 Wagyu Filet Mignon (Avg Weight 6 - 8 oz)
The "Velvet Steak" — The Apex of Tenderness. If the Filet Mignon is known as the most tender cut of beef, the Japanese A5 version redefines the word entirely. Sourced directly from Japan (typically Miyazaki or Kagoshima), this steak comes from the Psoas Major muscle, which does almost no work. In standard beef, the Filet is lean. In Japanese A5 Wagyu, however, it is threaded with delicate, snowflake-like marbling. This combination creates a paradox: it possesses the structural delicacy of a tenderloin but the rich, umami-laden flavor profile of a much fattier cut. It is widely considered the most elegant steak in the world, offering a texture so soft it can be cut with a chopstick.
Why It’s a Staple: It is the ultimate celebration steak for those who prize texture above all else. While an A5 Ribeye is an explosion of fat, the A5 Filet is a study in subtlety and silkiness. It lacks the heavy connective tissue or large fat caps of other cuts, providing a clean, pure melt-in-your-mouth experience that is incredibly refined. It is richness without the "heaviness."
The Specs:
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Brand: Standing Stone (Imported Selection)
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Cut: Filet Mignon (Tenderloin)
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Source: Product of Japan (A5 Grade)
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Diet: Japanese Grain Finished
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Portion Size: Avg 6 - 8 oz Steak
💡 The Chef’s Method: High heat, rare center.
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The Prep: Keep the steak refrigerated until the moment you cook it. The fat melting point is so low that sitting at room temperature can cause it to lose shape.
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The Pan: Stainless steel or cast iron is essential. Do not use a grill (you will lose too much fat).
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The Oil: None. The steak provides its own cooking medium.
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The Cook: Sear over medium-high heat for 2 minutes per side. You want a golden-brown crust, but the center should remain cool to warm red.
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Target Temp: Rare (120°F - 125°F). Do not cook past Medium-Rare. The beauty of this steak is the texture of the raw/rare protein structure melting with the fat.
-
The Finish: A light dusting of sea salt is all it needs.
Japanese A5 Wagyu Filet Mignon (Avg Weight 6 - 8 oz)
The "Velvet Steak" — The Apex of Tenderness. If the Filet Mignon is known as the most tender cut of beef, the Japanese A5 version redefines the word entirely. Sourced directly from Japan (typically Miyazaki or Kagoshima), this steak comes from the Psoas Major muscle, which does almost no work. In standard beef, the Filet is lean. In Japanese A5 Wagyu, however, it is threaded with delicate, snowflake-like marbling. This combination creates a paradox: it possesses the structural delicacy of a tenderloin but the rich, umami-laden flavor profile of a much fattier cut. It is widely considered the most elegant steak in the world, offering a texture so soft it can be cut with a chopstick.
Why It’s a Staple: It is the ultimate celebration steak for those who prize texture above all else. While an A5 Ribeye is an explosion of fat, the A5 Filet is a study in subtlety and silkiness. It lacks the heavy connective tissue or large fat caps of other cuts, providing a clean, pure melt-in-your-mouth experience that is incredibly refined. It is richness without the "heaviness."
The Specs:
-
Brand: Standing Stone (Imported Selection)
-
Cut: Filet Mignon (Tenderloin)
-
Source: Product of Japan (A5 Grade)
-
Diet: Japanese Grain Finished
-
Portion Size: Avg 6 - 8 oz Steak
💡 The Chef’s Method: High heat, rare center.
-
The Prep: Keep the steak refrigerated until the moment you cook it. The fat melting point is so low that sitting at room temperature can cause it to lose shape.
-
The Pan: Stainless steel or cast iron is essential. Do not use a grill (you will lose too much fat).
-
The Oil: None. The steak provides its own cooking medium.
-
The Cook: Sear over medium-high heat for 2 minutes per side. You want a golden-brown crust, but the center should remain cool to warm red.
-
Target Temp: Rare (120°F - 125°F). Do not cook past Medium-Rare. The beauty of this steak is the texture of the raw/rare protein structure melting with the fat.
-
The Finish: A light dusting of sea salt is all it needs.