Japanese A5 (Miyazaki) Filet Mignon (6oz)

Cut: Filet Mignon 

Prefecture: Miyazaki 

Weight: 6oz Portion

Grade: A5

Cooking Method:

We recommend reverse searing these beauties or sous vide. Giving ample time for the fat content to render and break down is extremely important when it comes to cooking A5. 

1. Set oven temperature to 225 degrees
2. Season protein with 'The Rub'
3. Place protein on an elevated rack so air can circulate throughout
4. Pull out protein 5-10 degrees before desired temperature of doneness
5. Let protein rest for 7-10 minutes
6. Sear protein for 1 minute a side on grill or oiled pan then...enjoy!


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