Organic Beef Fillet
Organic Beef Fillet
This organic beef fillet is low in fat, so it cooks quickly at high temperatures. The goal is to achieve a nice sear on the outside while keeping the internal temperature at a juicy 55°C (medium). Be careful not to overcook this tender meat, as it will become dry and tough. Finally, when the fillet is ready, let it rest for a few minutes, then serve it with Béarnaise sauce. It’s a technically challenging sauce to make, but the result is well worth the effort.
Manufacturer: NEGANTIgardi
Description
Beef tenderloin is the Holy Grail of beef. Out of every 1,200 kg of beef, only 2 to 3 kg is pure tenderloin, which is the most tender of all cuts. Tenderloin is the complete opposite of a bone-in steak. The entire large cut is called a fillet, but when sliced into smaller pieces, it is known as a medallion—the most tender muscle in the entire animal. The fibers of this tender, less-worked muscle create a marvelous steak that requires almost no trimming—pure meat bliss.
€47.00
21 in stock
The company’s co-founders, brothers Gunārs and Artūrs Vīganti, are advocates of a healthy lifestyle, and both enjoy to eat food that is both tasty and healthy. Since the brothers also share a “green” mindset, they were both equally convinced that their diet should consist of organically grown and produced food. At that time, organic beef—which both brothers enjoyed so much—was not readily available on the market, so they decided to start raising organic beef cattle themselves.