Beef Tenderloin
Reference :
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 :
- Recommended : place in the fridge 24 hours before cooking
- Express : place in cold water for 1:30 hour
Blonde d'Aquitaine breed, raised in Lorraine, North-East of France
Freezer
IN STOCK : DELIVERY FROM MONDAY TO FRIDAY