#GrillMasterRecipes: Cooking an A5 Japanese Wagyu Filet Mignon - Meat N' Bone

#GrillMasterRecipes: Cooking an A5 Japanese Wagyu Filet Mignon

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!

In other videos we have discussed how to cook an A5 Ribeye, this time we are showing you how to cook a Filet Mignon.

I do not usually eat filet mignon, 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!

Here is how to cook it:


Step #01: 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 #02: Preheat Cast Iron (Smoking hot)

You want a STRONG sear and cast iron can take quite sometime to get HOT. So be patient.


Step #03: 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 #04: Sear one side for 3 minutes

The steak will look gorgeous as it sears, be patient and dont move it!


Step #05: Flip and sear for 4 minutes (For Medium rare)


Step #06: 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 #07: Serve!

We carry a few different filet mignons:


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