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Australian Fullblood Wagyu Tenderloin Steak 8 oz (Filet)

Australian Fullblood Wagyu Tenderloin Steak 8 oz (Filet)

Australia

Prized for its almost buttery texture and refined marbling, this fullblood Wagyu Tenderloin delivers a melt-in-your-mouth experience unlike any other. Expect understated yet luscious umami that defines luxury beef at its most delicate.

8oz

$75
$75
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Description

Transform any occasion into a luxurious experience with Australian Fullblood Wagyu Tenderloin Steak—a filet mignon crafted exclusively from 100% Fullblood Japanese Black Wagyu, raised on pristine pastures across Australia. Each tenderloin achieves high marbling scores, resulting in shimmering streaks of fat that dissolve into beef for a silken, airy texture unrivaled by any other cut.

The flavor is serenely elegant—less powerful than ribeye, but dazzling in its subtlety and gentle, clean finish. The refined umami is lifted by the tenderloin’s hallmark buttery bite and restrained richness, inviting those who value silkiness and nuance.

Australia's meticulous vertical integration, closed-herd genetics, and hormone-free, slow-grown approach have won international acclaim, making their wagyu a global benchmark for purity, tenderness, and connoisseur appeal.

Flavor Profile

Buttery

Silky

Elegant

Nuanced

Clean

Melt-in-your-mouth

Details

Stone Axe Wagyu Tenderloin Details

  • Breed: 100% Fullblood Wagyu (Japanese Black, Stone Axe direct lineage)
  • Weight: 8oz
  • Thickness: 1–2 inches
  • Tenderness Score: 10/10
  • Cattle Origin: Victoria & New South Wales, Australia
  • Packaging: Individually vacuum-sealed and flash frozen for peak quality.
Prep Instructions

Step-by-Step Preparation

1. Thaw & Temper

  • Thaw the tenderloin overnight in the refrigerator.
  • Remove from the fridge 45-60 minutes before cooking to let the steak come to room temperature for even cooking.​

2. Pat Dry & Season

  • Pat the steak dry with paper towels.
  • Season generously with high-quality sea salt and freshly cracked black pepper just before cooking. No need for oil; Wagyu’s natural marbling will provide fat for searing.​

3. Preheat Pan or Grill

  • Preheat a heavy cast iron skillet or grill to medium-high heat until hot but not smoking. For the most control, a skillet is recommended.​

4. Sear

  • Sear the tenderloin steak for 1–1.5 minutes per side, turning only once. For extra thickness, briefly sear the edges as well.
  • The goal is a golden-brown crust while keeping the interior medium-rare and melting the marbled fat just enough.​

5. Finishing (Optional Oven or Sous Vide)

  • For steaks over 1.5" thick, after searing place in a preheated oven at 400°F for 2–4 minutes to finish (or sous vide at 129–135°F and then sear).
  • Use a meat thermometer: aim for 125°F internal (rare) to 130°F (medium-rare). Remove from the heat a few degrees before your target temperature—carryover cooking will finish the job.​

6. Rest & Serve

  • Rest the steak, loosely tented with foil, for 5–7 minutes. This allows the juices to redistribute and maximizes tenderness.
  • Slice against the grain. Finish with a sprinkle of flaky sea salt.

Australian Fullblood Wagyu Tenderloin Steak (Filet)

Cooking Methods
  • Cast Iron Searing: Achieves a delicate exterior crust and preserves the tender, juicy core.
  • Sous Vide & Sear: Maximizes tenderness and evenness, ideal for thick filets.
  • Oven roasting for whole tenderloin: Ensures gentle, uniform temperature for larger preparations.

Seasoning and Herbs
  • Kosher salt and cracked black pepper: Classic simplicity lets the Wagyu delicacy shine.
  • Fresh thyme or rosemary, butter-basted at the finish: Adds subtle herbaceous depth.
  • Finishing salt: Elevates the velvet texture and light sweetness.

Side Dish Recipes
  • Truffled potato purée: Creaminess matches the steak’s melt-in-your-mouth profile.
  • White asparagus with lemon oil: Gentle brightness and clean contrast.
  • Blistered cherry tomatoes: Sweet acidity cuts the richness.
  • Heirloom carrot and beet salad: Adds subtle sweetness and color.

Marinades
  • Light olive oil, thyme, and black pepper: Brief soak (under 1 hour), never overpowering.
  • Champagne vinegar, a touch of honey & chive: For a subtle aromatic lift.

Sauces and Toppings
  • Red wine reduction: Classic luxury, complements the elegant beef flavor.
  • Black garlic butter: Harmonizes with tenderness and mild umami.
  • Shallot cream sauce: Silky sophistication for refined palates.

Drink Pairings

Wine: Aged Bordeaux, Pinot Noir, or Margaret River Cabernet Sauvignon

Beer: Japanese lager, Kölsch

Spirits: Japanese whisky, gin martini

Non-Alcoholic: Elderflower tonic, sparkling water with lemon

Origin Story

Australia’s full blood Wagyu story began with a quest for unrivaled beef quality. In the late 1980s and early 1990s, Australian breeders and ranchers recognized the extraordinary marbling and flavor of Japanese Wagyu, but strict export laws meant direct access to live cattle was nearly impossible. The breakthrough came via America, where Wagyu genetics—starting with a handful of Japanese Black and Brown bulls—had already been established through limited importation from Japan.​

Australian pioneers imported from American herds beginning in 1990, and eventually, after 1997, secured their first full blood live cattle directly from Japan and the US. By 1999, Australia had built a foundation herd consisting of original Japanese-born Wagyu as well as full bloods born on American soil, setting the country on a path to develop its own lines of pure Wagyu.​

Today, Australia is recognized globally as the largest full blood Wagyu breeder outside Japan, with all animals meticulously DNA-traceable to original Japanese ancestors. The pure genetics, rigorous animal welfare, tailored feeding regimens, and careful selection result in briskets and steaks renowned for their lush, fine-grained marbling and unmistakable Wagyu flavor. On Australian soil, full blood Wagyu became a symbol of sustainable luxury, blending Japanese legacy with local expertise to create a new gold standard for gourmet beef.

How to Cook Australian Fullblood Wagyu Tenderloin Steak (Filet)

Australian Fullblood Wagyu Tenderloin is a striking expression of purity and refinement, where luxurious marbling and exquisite tenderness meet in a single, memorable cut. This tenderloin calls for a methodical yet minimalist approach, letting the natural flavor shine with every bite.

Begin by tempering the steak to room temperature and seasoning simply with sea salt and freshly cracked black pepper. Because Wagyu tenderloin is exceptionally rich, opt for a high-heat sear in a cast iron skillet or on a grill. Sear each side for 2–3 minutes until a caramelized crust forms, then gently finish to medium-rare—an internal temperature of 130–135°F ensures perfect succulence without diminishing its lush texture.

A brief rest, five to ten minutes, allows juices to redistribute and the marbling to melt into silky, mouthwatering layers. Each slice reveals a jewel-like center, melting on the palate and offering a symphony of buttery richness elevated by delicate umami notes.

Wagyu Tenderloin is best savored as the centerpiece—minimal adornment, maximum pleasure. This is the essence of elite Australian Wagyu, designed to celebrate the tradition of excellence from ranch to table.

Temperature Table
Prefered Doneness Temperature Cook Time Per Side Rest Time
Rare 120-129 Degrees F 2-3 Minutes 3 Minutes
Medium Rare 130-135 Degrees F 3-4 Minutes 4 Minutes
Medium 135-145 Degrees F 4-5 Minutes 5 Minutes
Medium Well 145-150 Degrees F 5-6 Minutes 5 Minutes

Frequently Asked Questions

What makes Australian Fullblood Wagyu Tenderloin unique?

Australian Fullblood Wagyu Tenderloin comes from fullblood Japanese Black Wagyu cattle, raised in pristine, Australian regions for intense marbling, supreme tenderness, and deep, buttery flavor.

How should I cook Wagyu Tenderloin?

For best results, quickly sear over high heat in a cast iron pan or grill to create a crust, then finish gently to medium-rare (130–135°F) to preserve tenderness and juiciness.

Is Wagyu Tenderloin hormone-free?

Yes, Wagyu is free from artificial growth hormones and raised on natural feed for purity and quality.​

How should I store and thaw this product before cooking?

Keep frozen until ready to use, then thaw slowly in the refrigerator for 24–36 hours before cooking for best texture and moisture retention.