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 eur/kg
21.09 kg in stock
The company’s co-founders, brothers Gunārs and Artūrs Vīganti, are advocates of a healthy lifestyle, and both enjoy eating delicious yet healthy meals. 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.