Whole 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
Serving : 12 to 15 people (200g per person recommended)
Thawing Tips :
- Recommended : place in the fridge 24 hours before cooking
- Express : place in cold water for 20 minutes
Blonde d'Aquitaine breed, raised in Lorraine, North-East of France
IN STOCK : DELIVERY FROM MONDAY TO FRIDAY
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