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
Extra information
Beef diamond tenderloin
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: beef.
Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams
