Grown in Australia’s south eastern Gippsland region, all cattle enjoy nutrient-rich pastures and high quality grass feed year around, no exposure to Hormone Growth Promotants, as well as a stress-free environment which guarantees the most tender beef. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak. Being slightly marbled, the grass-fed beef is characteristically flavoursome and allowing a unique presentation.
The Giesen Pinot Noir Marlborogh from New Zealand pairs very nicely with the filet. It is an expressive wine with aromas of red cherry, plum, dry spice and earthy mushroom notes. The vibrant fruit driven palate shows concentrated red fruit with savour flavours and well rounded yet firm tannis with great length. Perfect for beef, mushroom sauce and cheese as brie, camembert, Gruyeres and goat cheese.