Australian Wagyu Filet Mignon

Here's something most people don't know: a Japanese A5 filet mignon is actually kind of a strange product. Tenderloin is already the leanest primal on the animal, and when you force MS 10-12 marbling into it, the fat-to-meat ratio gets almost disorienting — you lose the clean, delicate texture that makes filet mignon worth eating in the first place. MS 6-7 is genuinely the ideal marbling score for this cut. There's enough intramuscular fat to deliver that slow, savory Wagyu finish on the palate, but the muscle fiber integrity is still intact. Every bite has structure.

Australia's Wagyu industry is the largest outside Japan, and it didn't get there by accident. Australian producers spent decades developing crossbreeding programs — typically full-blood Wagyu sires over Angus or Holstein cows — that produce remarkably consistent marbling scores at scale. What that means for you: this isn't a lottery ticket. MS 6-7 on an Australian Wagyu filet is repeatable, reliable, and exactly what it says it is. The country's strict agricultural biosecurity and export standards also mean the supply chain integrity is genuinely world-class.

We carry this cut because it's an honest answer to a real question: what's the best filet mignon you can actually eat regularly without it feeling like a novelty? At $77.99 for 8oz of Halal-certified Australian Wagyu, this is the cut we'd cook for someone who wants to understand what Wagyu actually tastes like — not just feel overwhelmed by it.

The Right Approach for This Cut

Filet mignon has almost no connective tissue and low collagen — that means high heat and short time. No braises, no low-and-slow. The MS 6-7 marbling renders quickly, so your window between perfect and overdone is real. Respect it.

Prep

Pull the steak from the fridge 30-45 minutes before cooking to take the chill off. A cold center means you'll overcook the exterior trying to hit temperature.

Pat completely dry with paper towels. Surface moisture is the enemy of a good sear.

Season generously with coarse kosher salt only — do this right before cooking, not ahead of time, to avoid drawing out moisture. Black pepper after the cook if you prefer it fresh.

Recommended Method: Cast Iron Sear + Butter Baste

Get your cast iron ripping hot — 2-3 minutes over high heat. Add a high smoke-point oil (avocado or grapeseed), not butter yet.

Sear the filet 2-2.5 minutes per side without moving it. You want a deep mahogany crust.

In the last 90 seconds, add 2 tbsp unsalted butter, 2 smashed garlic cloves, and a thyme sprig. Tilt the pan and baste continuously. The Wagyu fat in the meat plus the butter will create something better than either alone.

Sear the edges briefly by holding the steak upright with tongs — 20-30 seconds per edge.

Temperature Targets

Medium-rare: 125-128°F internal (pull at 122°F, it'll carry over). This is the target. The marbling renders properly and the texture is at its peak.

Medium: 130-135°F — acceptable, but you'll lose some of that silkiness.

Do not cook this past medium. The tenderloin has no fat reserves to protect it from drying out.

Rest and Serve

Rest on a wire rack (not a cutting board) for 5 minutes minimum. A wire rack prevents the bottom from steaming and going soggy. Slice or serve whole — if slicing, cut against the grain in 3/4-inch medallions. Finish with flaky sea salt.

Optional: If you have access to a broiler or outdoor grill, a reverse sear works beautifully here — bring to 115°F in a 250°F oven, then sear hard for 60-90 seconds per side. The crust will be exceptional.