Overview

Our Akaushi Wagyu Tenderloin is a showpiece of elegance and restraint. Cut from the most tender muscle
on the animal, it offers a supremely soft texture with delicate Wagyu marbling throughout—just enough
to add richness without overpowering its natural purity. This is the filet redefined: smoother, richer,
and deeply satisfying with every bite.

Flavor Profile

First bite: knife-through-butter texture with a subtle sizzle of seared crust.
Mid-palate: delicate Wagyu fat laces each bite with mellow sweetness.
Finish: clean and elegant with whispers of umami and an impossibly tender linger.

Pairs with compound butters, truffle salt, red wine reductions, or simply salt and cracked black pepper to let the purity shine.

Best Uses

• Filet Mignon: Sear and finish in the oven for a classic presentation.
• Wellington Centerpiece: Wrap in mushrooms and puff pastry for the ultimate luxury entrée.
• Carpaccio: Thin-sliced and served raw with lemon, olive oil, and shaved parmesan.
• Elegant Skewers: Cut into cubes, marinate lightly, and grill medium-rare for high-end hors d’oeuvres.

Cooking Tips

Because of its delicacy, avoid overcooking—remove from heat at 125–130 °F (52–54 °C) for medium-rare.
Let rest 5–10 minutes before slicing. For high-heat searing, use a cast iron skillet with neutral oil and baste with butter, garlic, and herbs.

Product Details

Expertly trimmed and center-cut from West Texas–raised Akaushi Wagyu cattle, our tenderloin is
vacuum-sealed and flash-frozen at peak freshness. Delivered chilled on dry ice in a matte-black,
gold-embossed pouch—this is the crown jewel of any celebration or romantic dinner.