Our Australian Prime Filet delivers exceptional tenderness with a smooth, refined texture and a clean, balanced flavor. Cut from high-quality Australian prime beef, this steak offers a delicate, consistent bite that highlights its natural quality.

The fine grain of the filet creates a soft, buttery texture, while its lean profile provides a more subtle, elegant flavor compared to more heavily marbled cuts. This results in a polished, well-rounded experience that stands out for its consistency.

For a complete experience, enhance the natural flavor with Jimmy P’s Seasoning Rub or finish with Hudson Valley Black Winter Truffle Butter for added richness.

Where This Cut Comes From:

The filet is cut from the tenderloin, a muscle that sees very little movement, making it one of the most tender cuts available. This section produces a fine-grained texture with a naturally soft bite.

Known for its delicate texture and refined flavor, the filet offers a more subtle experience compared to other steaks. Compared to options like Wagyu Ribeye, it delivers a lighter, more elegant profile while maintaining exceptional tenderness.

• Bring steak to room temperature before cooking
• Season simply to let the marbling shine
• Sear over high heat for a flavorful crust
• Rest before slicing to retain juices

Steak Temperature Guide

Use a meat thermometer and remove your steak from heat about 5°F before your target temperature, as it will continue to cook while resting.

• Rare: 120–130°F
• Medium-Rare (Recommended): 130–140°F
• Medium: 140–150°F
• Medium-Well: 150–155°F
• Well Done: 155–160°F+

For best results, let your steak rest for 5–10 minutes before slicing to allow juices to redistribute.

Good for:
Date nights • Entertaining • Steakhouse-style meals at home