Wagyu Beef Filet Mignon

1. Season the filet with salt and pepper. Preheat a skillet over medium-high heat with a small amount of oil.
2. Sear the filet for 2-3 minutes per side until a golden crust forms.
3. Reduce heat to medium-low, add a pat of butter, and spoon over the filet while cooking for another 2-3 minutes for medium-rare.
4. Let rest for a few minutes before serving.

1. Preheat your sous vide bath to 129°F for medium-rare.
2. Season the filet, place it in a vacuum-sealed bag, and cook in the water bath for 1-2 hours.
3. Remove from the bag, pat dry, and quickly sear in a hot pan with a bit of oil and butter for a caramelized crust.
4. Rest briefly and serve.

At D'Artagnan, we work with ranchers who raise Wagyu cattle in the Midwest, combining Western ranching know-how with traditional Japanese techniques. The emphasis of the program is humane treatment and a low-stress environment for the cattle throughout their lives.

Our cattle begin on pasture and are then introduced to a gradual feeding system in the Japanese style, with seven different feed variations, which include grain, rice plant, and corn, free-choice minerals and fresh water.

And, like their Japanese cousins, the strictly-followed diet rotation is the secret to the development of the characteristic marbling, delicate texture and superb flavor. Raised until the age of 30 months, the cattle are fully monitored at every stage of their growth.