Product description:

At BaladyFarms, we know that the finest meat comes from animals that have lived high-welfare lives, and naturally grown, our fresh Fillet steak is cut from the prized Fillet, it’s an internal muscle nestled beneath the strip-loin. This is a muscle which really hasn't worked hard during the animal's life.

Lean, refined and soft as butter its smooth grain, delicate tenderness and refined flavor make it a joy to savor. Whether you want to impress friends, romance a sweetheart or just treat yourself, a Fillet steak cooked just-so is elegant, truly delicious and exactly the right side of show-offy.

Be sure you don’t overcook it not to lose all the juices and tenderness it’s recommended to cook it by medium stage.

The three types of steaks cut from the beef Fillet roast are the Filet Mignon, which is cut from the large end of the Fillet roast, Chateaubriand, which is cut from the center of the Fillet roast and usually cooked whole and then sliced and is the most tender part of the Fillet roast, and Tournedos “tails”, which are cut from the small end of the Fillet roast. Steaks cut from the Fillet are also known as "Tenderloin Steaks".

One piece of Top Side Steak if cut with 2cm usually weights (60-150 Grams) approx.

Help yourself to BaladyFarms Meats favorite Porterhouse steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

 Filet Mignon, Tenderloin Steak, The Eye Fillet, Filet de boeuf.

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Pan-fry, BBQ, Stir Fry, Sous vide way, Skillet to oven (Fast cooking)

Cooking tips & Instructions:

Cooking your Fillet to medium will get the best results. You want to give the fat a chance to melt through the meat but don't want to cook it too long and risk drying it out. Hold your steak with a pair of tongs and sear the top layer of fat until it sizzles and browns, before frying each side for two or three minutes. Adding a knob of butter to the second side draws out the flavor and ensures succulence. The Fillet is a steak that really benefits from resting, so give it a good 5-10 minutes wrapped in foil before serving.

• Pan: Your best bet is to use a heavy bottomed pan. It’s recommended to use a cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.

• Room Temperature:  Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.

• Pat it dry:  You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.

• Let it Rest:  I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need; you don’t want it to get cold.

• Make Sure your Pan is Hot:  You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.

• Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.

• Use Different Herbs:  New York Steak is the darling of steaks; it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.

Rare: Cool red center, 52° C

Medium Rare: Warm red center, 57° C

Medium: Warm pink center, 63° C

Medium Well: Slightly pink center, 66° C

Well Done: Little or no pink, 71° C