Beef Tenderloin

The Beef Tenderloin by Polmard, 5 weeks maturation.

French Cut : filet de boeuf

Recommended Cooking : rare

Cooking Tips : 

• When cut into thick slices, to pan-fry for 2 to 4 minutes per slice
• When kept as whole piece, to roast in oven, 1.5h to 2h according to the cooking you like

Important when cooking French beef, to preserve its tenderness and juiciness :

• Take the meat out of the fridge 10-15 minutes before cooking to avoid heat shock
• Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice

Serving : 2 to 3 people (200g per person recommended)

Thawing Tips :

1. Recommended : place in the fridge 24 hours before cooking
2. Express : place in cold water for 1:30 hour