Wagyu Eye Fillet (Tenderloin) MB6-7 (2 x 250g)
We're thrilled to offer a limited number of these extraordinary portioned eye fillets. You rarely see marbling like this at this price.
Inspiration: Bring to room temperature. Season simply with salt to let the rich marbling shine. Sear in a hot pan for 1–2 minutes per side, then finish in the oven at 180°C for about 7 minutes, aiming for a core temperature of 52°C. For extra flavour, finish with a knob of butter and fresh herbs in the pan during the final minute. Let it rest for 5–10 minutes before serving.
Provenance: Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed 350-day feeding program in the rich farming country of northern Queensland.
We're thrilled to offer a limited number of these extraordinary portioned eye fillets. You rarely see marbling like this at this price.
Inspiration: Bring to room temperature. Season simply with salt to let the rich marbling shine. Sear in a hot pan for 1–2 minutes per side, then finish in the oven at 180°C for about 7 minutes, aiming for a core temperature of 52°C. For extra flavour, finish with a knob of butter and fresh herbs in the pan during the final minute. Let it rest for 5–10 minutes before serving.
Provenance: Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed 350-day feeding program in the rich farming country of northern Queensland.
Original: $42.83
-65%$42.83
$14.99Description
We're thrilled to offer a limited number of these extraordinary portioned eye fillets. You rarely see marbling like this at this price.
Inspiration: Bring to room temperature. Season simply with salt to let the rich marbling shine. Sear in a hot pan for 1–2 minutes per side, then finish in the oven at 180°C for about 7 minutes, aiming for a core temperature of 52°C. For extra flavour, finish with a knob of butter and fresh herbs in the pan during the final minute. Let it rest for 5–10 minutes before serving.
Provenance: Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed 350-day feeding program in the rich farming country of northern Queensland.
