Certified Angus Beef ® Tenderloin Medallion (Center Cut)
The most tender cut of beef with exquisite marbling giving way to its incredible flavor. Lean, juicy, and versatile, succulent and elegant. Melt-in-your-mouth exceptional taste with subtle flavor and great texture.
The medallion is the same cut as Filet Mignon, Tenderloin Steak, or Tournedos. It goes around 2-3 inches in diameter and 1-2 inches thick.
An elite beef that surpasses the strict standards of the USDA and meets quality specifications.
Have a superb recipe with a simple yet sophisticated steak on your breakfast, lunch, dinner, snack or appetizer.
Wholesome and minimally processed, with passion and care for the health:
- • No MSG (monosodium glutamate)
- • No added trans fats
- • Less than 600 mg sodium/per 3 oz. serving
- • More than 11g protein/per 3 oz. serving
It cuts easily in a healthy diet. This lean beef is high in quality protein and rich in nutrients that may fuel a healthy lifestyle.
Cook half of this pack and get 48% of the daily recommended intake of protein that will help your body build and repair tissues, make hormones and enzymes, produce antibodies that fight infections, maintain healthy metabolism, and keep you feel full for longer.
It is rich in B vitamins as well, especially in vitamin B12 with 70% daily value of the same serving, vitamin B6 with 45%, and vitamin B3 with 58%. These essential vitamin B complex will help your body retrieve and use energy from foods, and contribute to the overall healthy bodily functions.
It contains essential minerals also like magnesium, phosphorus, selenium, and zinc that are important for enzyme production, and may help in reducing the risk of certain diseases. It is also a good source of iron, which is good for oxygenation of blood.
For a more healthful eating plan, trim any visible fat to keep the calorie and fat content in control and use a cooking method that requires low fat, such as baking or grilling, broiling, or roasting on a pan that drains away fat.
Keep portion control in mind.
*All our beef products undergo a minimum of 21 days of aging, which is a process of preparing the meat for consumption, mainly by breaking down the connective tissue making the meat even more tender.
*To ensure food safety, it is recommended to cook steaks and roasts at 145° F (medium heat) and then let rest for least 3 minutes.
Delivery and Packaging:
Delivered frozen, vacuum packed.
See best before date as indicated on the pack.
Weight: Average 170 grams per piece
Storage and Shelf Life:
Store chilled +1° C, Frozen -18° - 20° C
Chilled 2 days, Frozen 30 days
Grilled Filet Mignon with Crab Hollandaise
*courtesy of certifiedangusbeef.com
4 (6-ounce) Certified Angus Beef ® Tenderloin Medallions
1 (4.25-ounce) can lump crab meat, strained of excess water
1 teaspoon lemon zest
1 tablespoon finely chopped shallots
3/4 teaspoon coarse kosher salt, divided
1/4 teaspoon ground white pepper
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
2 sticks (8-ounces) unsalted butter
Optional garnish: minced fresh chives
In a small mixing bowl, combine crab meat, lemon zest, shallot, 1/4 teaspoon salt and white pepper. Refrigerate.
Make hollandaise sauce. In a blender combine egg yolk, lemon juice, 1/2 teaspoon salt and cayenne. Pulse blender for 5 seconds to combine all ingredients.
Heat butter in a saucepan over medium-high heat until melted butter reaches 185°F. With the blender on low speed, drizzle the melted butter into the blender through the hole on the top of the lid. Hollandaise should be thick and pale yellow. Keep warm while cooking burgers.
Remove crab mixture from refrigerator and preheat grill. Season steaks with additional salt and white pepper and grill to desired doneness (125° - 130°F for medium rare). Allow to rest 5-10 minutes before topping with crab meat and warm hollandaise.