British Wagyu beef fillet steak.Our No. 1 Centre Cut Fillet Steak is among the finest steak cuts, taken from the most tender part of the fillet. The beef comes from cattle sired by registered pedigree Wagyu bulls, a breed renowned for superb meat that's naturally marbled with fat, making it succulent with a distinctive rich, savoury flavour. Wagyu beef is classified by a 'marble score', and at 6, our Wagyu strikes the perfect balance: meltingly tender and flavoursome, but not too fatty. Delicious with chunky chips and a crisp green salad. …All our beef comes from British farms, chosen for their high animal welfare standards and commitment to sustainable farming. Their cattle are reared on grass, grain and forage.
Suitable for freezing
Waitrose own label
per 100g
Energy
586kJ 140kcal
PER 100g
Energy
586kj 140kcal
7% RI
Fat
6.10 g
Medium
9% RI
Saturates
2.80 g
Medium
14% RI
Sugars
0.0g
Low
0% RI
Salt
0.11 g
Low
2% RI
RI = % of your daily reference intake
INGREDIENTS: British beef (100%).
Warnings
Remove all packaging and allow to breathe for 10 minutes.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.
Storage and Usage
Keep Refrigerated
Suitable for Home Freezing
. Contains 0 Servings
Typical values
PER 100g
Energy
586kJ
586 kJ
Energy
140kcal
140 kcal
Fat
6.1g
6.1 g
of which saturates
2.8g
2.8 g
Carbohydrate
0.0g
0.0 g
of which sugars
0.0g
0.0 g
Fibre
0.0g
0.0 g
Protein
21.2g
21.2 g
Salt
0.11g
0.11 g
Preparation and Usage
For the perfect steak at home...
- Before cooking, let the meat come to room temperature, and season with salt and cracked black pepper.
- Sear in a very hot pan to create a delicious crust on the outside of the steak, then turn every minute for even cooking.
- Towards the end, add sprigs of thyme and a crushed garlic clove and baste with the meat juices for the final minute.
- If using a temperature probe, medium rare should be 48°C, medium 55°C, and medium well 62°C.
- To keep it tender, let your steak rest after cooking for 10-20 minutes.
- Slice against the grain and finish with a sprinkle of sea salt.
Origin Information
from British beef
United Kingdom
Cooking Instructions
General
Remove all packaging and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Other
From Chilled
PAN FRY. HIGH/MEDIUM HEAT. RARE 8 - 10 mins. MEDIUM 10 - 12 mins. WELL DONE 14 - 16 mins. Heat 1 tbsp oil in a frying pan on high heat. Add steak and seal each side for 1 minute. Reduce heat to medium/low and cook for the remaining time, turn occasionally to prevent burning. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker steaks, additional cooking time may be required. Once cooked, allow to rest for 10 minutes. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled.
Recycling
Component
Material
Recyclable
tray
Card
film
Plastic - Other
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
