Cape Grim 100% Grass-Fed Filet Mignon Brochettes
Grass-Fed
Flavorful, Luxurious Steaks with a Potent, Beefy Taste
Bite-size cubes cut from the tenderloin, the most tender muscle on the animal, from Cape Grim 100% grass-fed, grass-finished Tasmanian beef.
Each 1 lb pack is trimmed and ready to cook: thread the cubes onto skewers for the grill, sear them in a hot pan for steak bites, or add them to a quick stir-fry. Cape Grim cattle graze pasture for life across Tasmania, King Island and Flinders Island, Australia, and never receive grain, antibiotics or hormone growth promotants. The result is a mild, tender, naturally beefy bite.
- Cut from the tenderloin (filet mignon)
- 1 lb packs, trimmed and ready to cook
- 100% grass-fed and grass-finished
- Graded under Meat Standards Australia for eating quality
How to cook them: Cook over high heat for 4–6 minutes, turning to brown every side. Tenderloin is lean, so it is best at medium-rare to medium. How to cook an outstanding steak.
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Cooking Suggestions
• For the very best flavor, should be cooked with high heat methods such as sautéing, grilling or broiling.
• Best cooked on a heavy bottomed pan on the stove top or outdoor grill to emphasize its leanness and delicate nature.
• On the grill, rub a stick of butter on the warm steak as it cooks to help build a delicious crust. Given the lack of fat, some additional basting with butter at the end is a good idea.
• Because of its mild flavor, some people prefer to add herbs and garlic to the cut.
Best served medium to medium rare
Grilled | Pan Seared
Wine Pairing
- If simply seasoned, a light selection such as Pinot Noir
- If served with a thicker sauce, then opt for a Cabernet Sauvignon, Merlot and Sangiovese
About Cape Grim
Cape Grim Beef is entirely grass-fed and guaranteed to be tender, juicy and full flavored compared to other beef. Better yet, as required by Tasmanian law, it is completely free of hormone growth promotants.
With lungs full of clean air and bellies filled with the region’s superior pasture, Cape Grim’s British breeds of cattle have earned their reputation for producing premium-grade beef, sought after by butchers and chefs who have built their careers on choosing the best products and letting quality speak for itself.