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Excellent Tenderloin

per Unit

    Extra information

    Tenderloin

    Thanks to the stable climate, the cattle for excellent South American beef are kept outdoors almost all year round. Each cow has an average of 'two football fields' of grass available. The cattle graze their own menu together, no additional feeding is necessary. These conditions definitely benefit the taste and tenderness of the meat. The meat matures for at least 28 days and is packed in a special vacuum package. This ultimately produces very tender, top-quality meat with a pure taste.

    Usage

    Preparation: remove the tenderloin from the refrigerator and the packaging half an hour before use and let it come to room temperature, covered. Pat the tenderloin dry with paper towels. Heat liquid margarine and/or (olive) oil in a heavy-bottomed frying pan and fry the tenderloin at a high temperature until brown on both sides. Moderate the temperature and cook until desired result: rare 1-2 minutes per side; medium 2-3 minutes per side; well done 3-4 minutes per side. Keep the tenderloin moving across the bottom of the pan while cooking and turn the meat regularly. Sprinkle the tenderloin with pepper after preparation and let it rest in aluminum foil before serving.

    Ingredients

    Ingredients: beef.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Nutritional values

    These values ​​apply to the raw product.

    Type Per 100 Grams
    Energy 493 kJ (117 kcal)
    Bold 2.3g
    of which saturated 0.9g
    of which unsaturated 1.1g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 24g
    Salt 0.13g

    Excellent Tenderloin

    per Unit

      Product form

      Excellent South American tenderloin is the most tender and softest piece of beef, cut from the beef tenderloin. It has a fine structure and contains almost no fat. Also suitable for BBQ and grill. Delicious with a pepper sauce. * South American beef, aged for at least 28 days * Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness * Vacuum packed to optimally preserve tenderness, meat aromas and juices * Tip: do not pierce the tenderloin with a fork, so it remains tender and juicy

      €13 , 65

      €14,90 (incl. btw)

        Characteristics

        Gluten free, Lactose free

        Save

        Suitable for freezing at home on the day of purchase. Use within 3 months. Thaw before use.

        Description

        Excellent South American tenderloin is the most tender and softest piece of beef, cut from the beef tenderloin. It has a fine structure and contains almost no fat. Also suitable for BBQ and grill. Delicious with a pepper sauce.




        * South American beef, aged for at least 28 days
        * Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness
        * Vacuum packed to optimally preserve tenderness, meat aromas and juices
        * Tip: do not pierce the tenderloin with a fork, so it remains tender and juicy

        Extra information

        Tenderloin

        Thanks to the stable climate, the cattle for excellent South American beef are kept outdoors almost all year round. Each cow has an average of 'two football fields' of grass available. The cattle graze their own menu together, no additional feeding is necessary. These conditions definitely benefit the taste and tenderness of the meat. The meat matures for at least 28 days and is packed in a special vacuum package. This ultimately produces very tender, top-quality meat with a pure taste.

        Usage

        Preparation: remove the tenderloin from the refrigerator and the packaging half an hour before use and let it come to room temperature, covered. Pat the tenderloin dry with paper towels. Heat liquid margarine and/or (olive) oil in a heavy-bottomed frying pan and fry the tenderloin at a high temperature until brown on both sides. Moderate the temperature and cook until desired result: rare 1-2 minutes per side; medium 2-3 minutes per side; well done 3-4 minutes per side. Keep the tenderloin moving across the bottom of the pan while cooking and turn the meat regularly. Sprinkle the tenderloin with pepper after preparation and let it rest in aluminum foil before serving.

        Ingredients: beef.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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