🎉 Black Friday Week is here! 🎁. Enjoy 25% discount on all 5-packs! This offer is valid until November 21st, so act fast! 🕒

Professional butcher beef tenderloin

approx. 1600 g

    Extra information

    Tenderloin

    Usage

    Preparation: Preparation: Remove the beef tenderloin from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the beef tenderloin from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Before you start preparing, carefully remove the membranes from the beef tenderloin. Pat the beef tenderloin dry with kitchen paper and sprinkle with pepper just before preparation. Frying pan: Heat (olive) oil and fry the beef tenderloin for 2-3 minutes until brown on all sides. Then prepare the beef tenderloin in the oven. Oven (180ᴼC): Place the seared beef tenderloin on a rack in the center of a preheated oven and bake for 12-15 minutes. Let the beef tenderloin rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. 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

    Professional butcher beef tenderloin

    approx. 1600 g

      Product form

      Prepare these whole, as tournedos or as chateaubriand * 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

      €137 , 20

      €149,55 (incl. btw)

        Characteristics

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

        Save

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

        Description

        Prepare these whole, as tournedos or as chateaubriand


        * 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

        Extra information

        Tenderloin

        Usage

        Preparation: Preparation: Remove the beef tenderloin from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the beef tenderloin from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Before you start preparing, carefully remove the membranes from the beef tenderloin. Pat the beef tenderloin dry with kitchen paper and sprinkle with pepper just before preparation. Frying pan: Heat (olive) oil and fry the beef tenderloin for 2-3 minutes until brown on all sides. Then prepare the beef tenderloin in the oven. Oven (180ᴼC): Place the seared beef tenderloin on a rack in the center of a preheated oven and bake for 12-15 minutes. Let the beef tenderloin rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. 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

        Dit heb je eerder bekeken

        Login

        Forgot your password?

        Don't have an account yet?
        Create account