A5 Japanese beef is the most exclusive and most-exquisite beef. It is known for its legendary buttery texture and umami flavor. This is the top 1% of the 1% of beef and while cooking it may sound scary, it really isn’t!
I do not usually eat filet mignon as I find it bland. BUT, this A5 Filet Mignon is something else and I think every beef love in the world should give it a try!
How To Cook Japanese Wagyu A5 Filet Mignon
Step #1: Rest steak at room temperature for 20 minutes.
Allowing the steak to come to room temperature allows for a more even cook. If your steak is cold when it hits the pan, it can cause the muscle fibres to tense up.
Step #2: Preheat cast iron (smoking hot).
You want a STRONG sear and cast iron can take quite sometime to get HOT. So be patient.
Step #3: Salt steak.
You can salt your steak before or after its cooked. This is a debate for the ages, but I prefer to do it before.
Step #4: Sear one side for 3 minutes.
The steak will look gorgeous as it sears, be patient and dont move it!
Step #5: Flip and sear for 4 minutes (for medium rare).
Step #6: Rest for 5 minutes.
The reason it needs to rest is because the juices need time to redistribute, otherwise it will just flow away, leaving you with a brown, overcooked piece of meat. Another important thing to know is the residual heat will continue to cook your steak after you've removed it from the grill or the pan.
Step #7: Serve!
We carry a few different filet mignons: