Fillet of Beef

294.99449.99

Clear
Quantity:

The tenderest cut available. If there was ever a steak that you would believe could melt in your mouth – this is it. It has a delectable suggestively sweet flavor with a strong buttery undertone that is surprising and satisfying. Wrap it in bacon or serve with your favorite sauces and spices. In France, this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in the taste. Each filet mignon is hand-selected, cut from the center of the tenderloin, aged and custom trimmed for consistency in color and quality. It’s a flavor that lingers leaving you longing for more.

Also sold as

Filet, Filet mignon, Fillet, Châteaubriand (when cut as a large, center-cut roast feeding two or more), Tournedo (when cut from the smaller tapered section of the tenderloin closest to the Rib primal).

 

SKU: N/A Category: Tags: , , ,
#lovesteakclub

Description

Nutritional:

Nutrition Facts

Filet

Amount per 3 oz (85 g)100 grams1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 154 g) (104 g)100 grams
Calories 267
% Daily Value*
Total Fat 17g 26%
Saturated fat 7g 35%
Polyunsaturated fat 0.7g
Monounsaturated fat 7g
Trans fat n/a
Cholesterol 97mg 32%
Sodium 54mg 2%
Potassium 329mg 9%
Total Carbohydrate 0g 0%
Dietary fiber 0g 0%
Sugar 0g
Protein 26g 52%
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
Vitamin D 2% Vitamin B-6 30%
Vitamin B-12 26% Magnesium 5%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tenderloin steak

Where It’s Cut From: The central section of the Psoas major muscle in the Short loin primal of the steer.

Recipe:
The Best Way to Cook It: Pan-frying, or grilling. Because it’s so low in fat and fat conducts heat more slowly than muscle, tenderloins tend to cook much faster than other steaks and are far more prone to drying out. Pan-frying in oil and finishing by basting it with butter helps add some richness, as does wrapping it in bacon before grilling (a very common approach). Even better is to purchase and roast or grill-roast it whole as a Châteaubriand—less surface area means less moisture loss. Because of its mild flavor, it’s often paired with flavorful sauces or compound butters.

Brand

Steak Club

Hard time finding quality beef in Poland? Look no further. We provide the best quality dry-aged, grass-fed, fresh-cut beef delivered straight to your door. Don't believe us? Try us today, money-back guaranteed.
#lovesteakclub

Additional information

Weight N/A
Size

1.4kg – 1.6kg, 1.6kg – 2kg, 2kg – 2.5kg

Brand

Steak Club PL