A5 Wagyu (Kobe) Beef Filet Mignon is the pinnacle of tenderness and marbling—supple, buttery, and unbelievably rich. Cut from the tenderloin and graded A5 (the highest Japanese grade), each steak renders into a velvet-soft bite with aromatic fat that melts at low temperatures. We ship every steak frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Ultimate luxury: tenderloin texture + extreme, fine-grained marbling for a decadent, wagyu-only mouthfeel.
• Small portions, big flavor: the richness means 3–5 oz per person can be a perfect course.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

A5 Wagyu (Kobe) Filet Mignon steaks, hand-trimmed. See the variant selector for steak count, thickness (e.g., 1"–1.5"), and total weight; exact dimensions vary by lot and are noted on the label.

Flavor Notes & Pairings

• Season simply: flaky salt before sear; finish with a touch more salt. Pepper after cooking if desired.
• Finishes: shaved black truffle, yuzu kosho, lemon zest, chive or wasabi butter, ponzu.
• Sides: minimalist—daikon salad, roasted mushrooms, sauteed greens, plain rice or pomme purée.
• Explore the full Wagyu (Kobe) Beef collection and our classic Steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1" thick steak in the fridge (34–40°F).
• After thawing, temper 20–30 minutes at room temp for even cooking. For precise guidance, use our Storage & Thaw Calculator.

How to Cook (Designed for A5 Richness)

A5 fat melts quickly—cook hot and fast. Aim for rare to medium-rare (120–125°F / 49–52°C) and a short rest. Use a fast, accurate thermometer.

1) Cast-Iron Quick Sear (our favorite)

• Preheat a small cast-iron skillet until very hot. No extra oil needed—rendered wagyu fat will baste the steak.
• Season with salt. Sear ~45–75 seconds per side (and briefly on the edges) to a deep golden crust.
• Pull at 120–125°F; rest 3–5 minutes. Slice and serve immediately.

2) Yakiniku-Style (sliced)

• Chill briefly for cleaner slicing; cut 1/4"–1/3" slices across the grain.
• Flash on a hot plancha or grill grate for a few seconds per side; finish with flaky salt or a brush of ponzu.

3) Sous Vide + Sear (edge-to-edge)

• Bag with a pat of butter and a pinch of salt. Cook at 129°F (54°C) for 30–45 minutes.
• Pat bone-dry; sear in a ripping-hot skillet ~30–45 seconds per side to finish. (Keep the sear short to avoid fat loss.)
• For exact windows by thickness, use our Sous Vide & Reverse-Sear Calculator and finish timing with the Steak Doneness Timer.

Pro Tips

• Keep it minimal: heavy marinades/sauces can mask wagyu’s natural perfume—salt, heat, and a clean finish shine brightest.
• Small skillet, big control: a compact pan concentrates heat and prevents over-rendering.
• Save the trimmings: rendered wagyu fat is liquid gold for eggs, fried rice, or roasted potatoes.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for order cut-offs and delivery timing.
• Review best practices in Meat Safety & Storage and target temps in our Steak Temperature Guide.

Related

Explore more Wagyu (Kobe) Beef · compare with USDA Prime classics · learn techniques in Steak Cooking Methods · shop all Steaks

Chef’s note: Think of A5 as a high-fidelity ingredient—short sear, gentle internal temp, and simple seasoning let the marbling sing.