Whole Beef Tenderloin
2.0 to 2.2 kg
A beef tenderloin is a cut from the loin of beef in between the sirloin and the short loin. Also called eye fillet in Australasia, filet de boeuf in France, filet mignon, or simply fillet.
The perfect cut for special occasions or celebrations. Commonly served in Roast Beef Tenderloin recipes yet it can also be sliced to make other delectable dishes. One of the best things with beef tenderloin is that it does not require so much sprucing up or spices, its meat is great on its own.
Tenderloin cut of beef has high amounts of protein and significant amount of the vitamin B complex. It can also be a source of essential minerals such as zinc, selenium, iron, magnesium, phosphorus, and potassium. It is also relatively low in fat.
Certified lean beef by the USDA classification containing a total fat of less than 10 grams and saturated fat of 4.5 grams of per 3-ounce serving.
Storage: keep frozen
Delivery and Packaging:
Delivered frozen, raw, vacuum-packed
Weight: 2.0 to 2.2 kg per pack
Checkout price is based on the average weight per pack. Actual pack weight upon delivery may be lower or higher. The final invoice will be computed according to the actual weight delivered.
Refrigerator, 6 hours
Remove the steaks from their packaging. Assemble them as one layer onto a dish and let thaw for 6 hours.
Microwave, 3 minutes (1 steak), 6 minutes (2 steaks)
Remove the steaks from the packaging and place them in a microwavable dish. Defrost for half the time, then pause the microwave to turn the steaks over for the remainder of the time.
Cooking After Thawing:
Stovetop, 4 min
Place the steaks in a hot pan with a little bit fat or on a grill and cook for the indicated time. Rare: 2 minutes over high heat, turning halfway and then 2 minutes on medium heat, turning halfway. Medium rare: 2 minutes over high heat, turning halfway, and then 3 minutes over medium heat, turning halfway.
*To ensure food safety, recommended cooking temperature of steaks is at 145° F (medium heat) with a 3-minute after.
Beef Tenderloin French Makis
30 g cereal breadPetit-suisse nature 0% fat (20% fat from 1600 kcal)
1 small cup ricotta or cream cheese
2 tsp soy sauce
120 g beef tenderloin
40 g cucumber
2 tsp chives, chopped
2 tsp sesame seeds
1 pinch black pepper
Cut the beef into carpaccio. Reserve.
In a non-stick skillet, dry the sesame seeds.
Remove the crust from the bread and flatten it with a rolling pin.
Combine ricotta/cream cheese, soy sauce, pepper and chives.
Spread the slice of bread with this mixture.
Then add the beef carpaccio.
Wash and cut the cucumber into two large sticks.
Take the cucumber sticks and place them horizontally on the slice of bread (in the lower third).
Hold everything and roll the bread from the bottom to get a tight roll.
Pass this roller in sesame seeds, close with cling film.
Before serving, remove the cling film and cut small sections like a maki.
Serve chilled and enjoy!