How to Cook British Wagyu Fillet Steaks

This method uses two individual fillet steaks, nominally 150g each. Prepare the side first and check each steak separately: equal labelled weight does not guarantee equal thickness or an identical finishing time.

Ingredients for two

• 2 British Wagyu fillet steaks, approximately 150g raw each
• 150g chestnut mushrooms, sliced
• 100g spinach, washed
• 2 tsp neutral cooking oil, divided
• 1 tbsp water
• Salt and pepper to taste

Cook the side before the steaks

1. Thaw frozen steaks fully in the fridge according to the pack. Inspect both pieces and note differences in thickness.
2. Heat 1 tsp oil in a frying pan. Cook the mushrooms until tender and their released water has largely evaporated. Add spinach and the measured water, stir until wilted and transfer to a clean serving dish.
3. Use a clean pan suitable for the steaks. Pat the beef dry and apply the remaining oil sparingly if needed. Leave enough space around both pieces; use separate batches if they crowd the pan.
4. Sear both broad faces and all outside edges of each steak. For a thicker piece, reduce the heat and finish more gently after the surface is browned.
5. Check each centre independently with a clean probe where appropriate, following the label and the required cooking endpoint. Remove each steak when ready rather than keeping one cooking solely because the other needs longer.
6. Rest briefly on a clean plate, then serve with the mushrooms and spinach. Season to taste.

The FSA's pink-centre guidance is for intact whole beef with thoroughly seared outside surfaces. Minced, rolled and altered products need a different safety approach. A browned top alone does not cover every outside edge.

Why a small fillet may still need a gentle finish

A compact, thick 150g piece can behave differently from a broad, thin steak of the same weight. If the outside darkens too fast, lowering the heat addresses that mismatch more directly than turning to a fixed “150g cooking time”.

Mushrooms make the steak pan wet: cook and remove the side first. One steak finishes early: assess the pieces separately. The centre is unevenly heated: verify full thawing and the thickness before changing the next cook.

The ingredient list does not add butter or cream; check any sauce or seasoning you choose for allergens. Follow FSA cooling and storage guidance for retained cooked food. Steak thickness and pan heat can change the result; record them if repeating the method.