USDA Choice Beef Tenderloin Steaks (Filet de Boeuf)
Php 1,990.00 / kg
Lean and luscious, this filet mignon has fine buttery texture and mild flavor. One of the most popular cuts of beef from the loin of the cattle, this part is also one of the most tender meat cuts that is great for grilling or broiling.
Choice beef is second to the highest grade of USDA standards with high quality and less marbling than the first, which is Prime.
Among the desired steaks in restaurants can now be yours to make at home and turn a simple family dinner into a sophisticated dining experience.
USDA Choice beef is graded high-quality American beef that is a good fit to a healthy diet as your red meat portion three times a week.
This lean beef tenderloin is a great source of quality protein with 60% of the daily recommended intake for every hundred-gram serving of this grilled meat. Protein is among the important nutrients our body needs for the growth and maintenance of tissues and to fuel strength and energy daily.
It is high in vitamin B12 as well giving away 68% of the recommended daily value for the same serving. This nutrient plays an important role in nerve and blood cell formation as well as DNA make-up. It also helps prevent a type of anemia and improve the mood. It has good doses of other B vitamins as well that help contribute in healthy bodily functions and well-being.
An excellent source of essential minerals. This cut is rich in zinc and selenium with 30% and 36% respectively. These nutrients help boost immune system. The latter acts as antioxidants helping to sweep away toxins from the body and thus prevent and fight off certain diseases. It is also a good source of iron with 18% and phosphorus with 26%.
Make it even healthier by trimming off visible fats and choosing a cooking method that requires low fat such as grilling.
Delivery and Packaging:
Delivered frozen, raw, vacuum packed
Weight: 500-550 g per pack
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.
Grilled Herbed Steak
2 Tenderloin Steaks
Salt and ground pepper
1/4 c Boursin (Garlic & Herbs)
1 clove garlic, minced
2 tsps aromatic tarragon herbs
For the butter mixture, combine garlic and tarragon with Boursin garlic & herbs. Place mixture in a plastic wrap and roll into a log then refrigerate until firm.
Season steak on both sides with salt let sit for one hour at room temperature before cooking.
Preheat grill to medium heat.
Place the steaks on the grill and cook each side for about 5-6 minutes or until desired doneness.
Spread a little bit of steak sauce over one side and cook for 3 minutes then flip to brush the sauce on the other side. Cook for another 2-3 minutes.
Remove from grill and sprinkle some peppers.
Take out firm butter from the refrigerator and top on steak.
Let it melt and sit for 5 minutes.
Garnish with tarragon if desired.
Serve and enjoy!