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Tenderloin | bifteck de filet | chateaubriand

Filet mignon

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This cut is by far the most tender and tender, which makes it a very popular cut among consumers. Boneless and fat-free, this cut has very fine fibers and its taste is more delicate.

Cooking: This piece is to be pan-fried and is at its best rare or medium rare. For perfect cooking, refer to our cooking tips here .

Ethical breeding

  • Hormone free
  • Rural and local
  • Grass-fed
  • On pasture all year round
  • In a humane and sustainable way
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