Jewish Filet - Australian Wagyu Beef
Have you tried the Jewish Filet? It's a lovely tender piece of beef cut from the shoulder. Often lean but in case of the Australian Wagyu beef you'll be served with a nice fat marbled piece of heaven! Have a great meal all of you! It's easy to prepare!
Servings 4 people
Ingredients
- 2 pieces Australian Wagyu Jewish Filet about 400 gr./pc.
- salt at taste
Instructions
- Prepare your Kamado or BBQ for a direct cooking session on high heat (about 200°C/400°F). When available, use a half platesetter to create an indirect heat zone. In case you don't have a kamado or platesetter, spread the coals to one side.
- Rub the Jewish Filet with salt at taste. In this session I used the wild mushroom salt by Falksalt but the wild garlic salt would do great things too!
- Put the Jewish filet on the direct heat zone of your grill and sear it nicely until golden brown. Close your lid as much as possible to avoid flare-ups by the dripping fat. In case of flare ups move the steaks to the indirect heat zone.
- When you've seared the Jewish Filet you take the internal temperature. If it hasn't reached 48°C/118°F roast it on the indirect heat zone until it does.
- Remove the filet from the BBQ and let rest to settle the juices. In this stage you will notice a slight raise of internal temperature.
- Cut the meat against the grain and sprinkle some additional pepper (and salt) at taste.