Australian Wagyu BMS 8-9 Filet Mignon Tenderloin Recipe
Australian Wagyu beef is known for its rich marbling and exceptional taste. The grading system for Wagyu beef is based on the Beef Marbling Score (BMS), which measures the amount and distribution of intramuscular fat in the meat. The BMS ranges from 1 to 12, with higher scores indicating more marbling.
Here's a recipe for Australian Wagyu BMS 8-9 Filet Mignon Tenderloin:
- 4 Australian Wagyu BMS 8-9 Filet Mignon Tenderloin steaks, about 8 oz each
- Salt and pepper
- 2 tbsp canola oil
- 2 tbsp unsalted butter
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
Remove the Australian Wagyu BMS 8-9 Filet Mignon Tenderloin steaks from the refrigerator and let them sit at room temperature for 30-45 minutes before cooking.
Preheat your oven to 400°F (200°C).
Season the steaks generously with salt and pepper on all sides.
Heat a large cast iron skillet over high heat. Add canola oil and let it get hot, but not smoking.
Add the steaks to the skillet and sear for 2-3 minutes on each side, until a golden-brown crust forms.
Add the unsalted butter, garlic, thyme, and rosemary to the skillet.
Spoon the melted butter over the steaks to baste them. Continue to baste for 1-2 minutes.
Transfer the skillet to the preheated oven and roast for 5-8 minutes, or until the internal temperature of the steaks reaches 130°F (54°C) for medium rare.
Remove the skillet from the oven and let the steaks rest for 5-10 minutes before serving.
Slice the steaks and serve with your favorite sides.
Enjoy the rich and buttery flavor of Australian Wagyu BMS 8-9 Filet Mignon Tenderloin!