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Description

Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer. Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite.

Australian F1 Wagyu is the results of breeding a 100% full-blooded Wagyu Sire and a Angus Dam. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics.

Taking advantage of their reputation and experience in the cattle industry, Australian ranchers introduce the very best genetics through an F2 and F3 crossbreeding with up 87% Wagyu Genetics to create something new and unique to a market looking for something rare and exclusive under their former Brand "F1" and now call Wagyu X.

These filets are available in limited quantities and maintain the traditional flavor that American palates love combined with the tender, buttery essence of Japanese Wagyu beef. Center Cut Super Trimmed spec tender steaks. This Filet Mignon has all these attributes in addition to being the most velvety and tender cut.

Origin: Australia.
Marbling: BMS 8-9
Breed: F1-F3.
Additional Info: AHDAA Halal Certified.
Aged: 60+ Days wet aged.
Weight: 6oz or 8oz.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Pan-Seared & Oven-Finished Australian Wagyu Filet Mignon (BMS 8–9)

Bring to Room Temperature
Remove Wagyu filet mignon from the fridge 30–45 minutes before cooking.
Season Lightly
Pat dry and season with salt and freshly cracked pepper. Due to the rich marbling, keep seasoning simple.
Sear the Steak
Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
Sear steak for 2–3 minutes per side until a deep golden crust forms.
Add Aromatics & Butter
Add 2–3 tbsp butter (30–45 g), crushed garlic, and fresh thyme. Baste the steak for extra flavor.
Finish in the Oven
Transfer skillet to a preheated oven at 400°F (204°C).
Cook for 4–7 minutes for medium-rare.
Approximate times and internal temperatures:
- Rare: 120–125°F (49–52°C) – 3–4 min
- Medium-Rare: 130–135°F (54–57°C) – 4–7 min
- Medium: 140–145°F (60–63°C) – 7–9 min
- Medium-Well: 150–155°F (65–68°C) – 9–11 min
- Well-Done: 160°F+ (71°C+) – 11+ min
Rest Before Serving
Let steak rest for 5–10 minutes to allow juices to redistribute.

Method 2: Sous Vide Australian Wagyu Filet Mignon (BMS 8–9)

Preheat Sous Vide Bath
Set water bath to desired doneness temperature:
- Rare: 122°F (50°C)
- Medium-Rare: 129°F (54°C)
- Medium: 135°F (57°C)
Season & Bag
Season lightly with salt and pepper. Place steak in a vacuum-sealed bag with a knob of butter and fresh herbs.
Cook in Water Bath
Immerse bag and cook for 1.5–2 hours for perfect tenderness.
Sear Before Serving
Remove from bag, pat dry, and sear in a hot skillet for 30–45 seconds per side for a crust.
Rest & Serve
Serve immediately after searing.

Serving Suggestions:

Pair with roasted fingerling potatoes, sautéed broccolini, and a full-bodied red wine like Shiraz or Malbec.