Beef Fillet Steak

Description

Why will you appreciate this tenderloin?

• Cut location: taken from the most tender muscle of the beef, with minimal connective tissue
• Texture: exceptionally soft and smooth, with a fine, even grain
• Flavour profile: subtle and clean, allowing the natural character of the beef to shine
• Versatility: suitable for steaks, roasting, carpaccio and tartare
• Selection and packaging: sourced from carefully selected batches and vacuum-packed to preserve freshness

Culinary inspiration

• Filet mignon: a classic tenderloin steak, quickly seared on a very hot pan.
• Carpaccio: thinly sliced raw beef dressed simply with olive oil, Parmesan and rocket.
• Beef tartare: a refined dish where tenderness and purity of flavour are essential.
• Whole roasted tenderloin: an elegant centrepiece for special occasions.

Butter-basted beef tenderloin

Ingredients, serves two:

• Tenderloin steaks: two pieces, approximately 180 to 200 grams each.
• Clarified butter: two tablespoons.
• Fresh rosemary: two sprigs.
• Garlic: two cloves, lightly crushed.
• Seasoning: sea salt and freshly ground black pepper.

Method:

1. Preheat a cast-iron pan until very hot.
2. Season the steaks with salt and pepper and place them on the dry, hot pan.
3. Sear for 1.5 to 2 minutes per side until a light crust forms.
4. Add the butter, garlic and rosemary, then baste the steaks with the melted, aromatic butter for about one minute.
5. Remove from the pan and allow the meat to rest for four to five minutes before serving.

The result is a steak gently coated in butter and herb aromas, while remaining exceptionally tender and juicy inside.

Additional information