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Professional butcher beef diamond tenderloin

approx. 300 g

    Description
    Tabs Header

    Usage

    Preparation: remove the diamond tenderloin from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the diamond fillet from the refrigerator and packaging 30 minutes before use and allow it to come to room temperature, covered. Pat the diamond tenderloin dry with kitchen paper. Frying pan: heat liquid margarine and/or (olive) oil in a pan and fry the diamond tenderloin at a high temperature until brown on all sides. Moderate the temperature and then bake the diamond fillet for 15-18 minutes. Turning regularly. Season the diamond tenderloin with pepper to taste. Then let the diamond fillet rest in aluminum foil for 5 minutes before serving. Please note: heat the product thoroughly.

    Tabs Header

    Ingredients

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

    Professional butcher beef diamond tenderloin

    approx. 300 g

      Product form

      Also called jew's hare * Sear the meat alternately to retain the juices in the meat * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher * Let it rest for a while before cutting

      €17 , 65

      €19,25 (incl. btw)

        Characteristics

        Paper and/or wood of certified origin, Gluten-free, Lactose-free

        Save

        In the freezer -12Β°C** 1 month after purchase. In freezer -18Β°C*** see best before date.

        Description

        Description

        Also called jew's hare


        * Sear the meat alternately to retain the juices in the meat
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher
        * Let it rest for a while before cutting

        Usage

        Usage

        Preparation: remove the diamond tenderloin from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the diamond fillet from the refrigerator and packaging 30 minutes before use and allow it to come to room temperature, covered. Pat the diamond tenderloin dry with kitchen paper. Frying pan: heat liquid margarine and/or (olive) oil in a pan and fry the diamond tenderloin at a high temperature until brown on all sides. Moderate the temperature and then bake the diamond fillet for 15-18 minutes. Turning regularly. Season the diamond tenderloin with pepper to taste. Then let the diamond fillet rest in aluminum foil for 5 minutes before serving. Please note: heat the product thoroughly.

        Ingredients

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

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        Worldwide shipping at the best rates

        Frozen and fresh products available within the EU

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