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Whole 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

Serving : 12 to 15 people (200g per person recommended)

Thawing Tips :

  1. Recommended : place in the fridge 24 hours before cooking
  2. Express : place in cold water for 20 minutes
Brand : Polmard
Origin : 

Blonde d'Aquitaine breed, raised in Lorraine, North-East of France

Conservation : 

Freezer

IN STOCK : DELIVERY FROM MONDAY TO FRIDAY

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$1,410.00