Argentinian free-range chicken fillet

What is Argentinian chicken fillet?

Argentine chicken fillet is - yes - chicken fillet with the well-known Argentinian Chimichurri herbs. Sweet with peppers, tomato, cumin and subtle garlic. Of course you can marinate chicken fillet yourself to taste, but we have done it for the enthusiast. Chicken fillet is one of the most eaten meats in the world and that is of course not surprising. It is meat from the breast: lean, easily digestible and very versatile. Perfect for the quick kitchen! Take this Argentinian chicken fillet. Completely flavored (of course without artificial additives, duh!), so it can be thrown straight into the pan... From free-range chicken, but hopefully that speaks for itself at The Butchery.

Argentine chicken fillet from Dutch free-range chicken

The Argentinian chicken fillet comes from Dutch free-range chicken with the butcher's quality mark Boerderijkip. A vital chicken of which we know where it comes from. The chickens grow up in stables where the day and night rhythm is guaranteed and where they have access to water and healthy, plant-based food all day long (70% of which consists of grains). The animals can also go outside and decide for themselves when they go back inside. The good living conditions ensure a strong, healthy chicken and that is of course a win-win. It goes without saying that we believe animal welfare is an absolute must in our industry, but it also benefits the taste.

Frying entrecote

Remove the sirloin steak from the refrigerator in time (at least an hour in advance) to reach room temperature.
Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
Put a pan on the stove and add a dash of olive oil. Be careful, not too much because you are going to fry the entrecote on the fat edge.
As soon as the oil is at the right temperature, place the sirloin steak in the pan (on the fat edge) and support it with tongs so that it does not fall over.
Once the fat edge has turned a nice color, fry the sirloin steak on both sides for 1 minute per centimeter per side. So if you have a sirloin steak of 2 centimeters, first fry it for 2 minutes on one side and after turning it over again for 2 minutes on the other side.
While frying the entrecote, spoon the meat juices over the meat. This is called arrosing.
Remove the sirloin steak from the pan and let it rest under aluminum foil for another 10 minutes.
Enough rest? Then cut the steak perpendicular to the grain and serve.

TIP: Do you bake on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.

Ingredients

kipfilet 92%, marinade 7% [plantaardige olie (raapzaad, zonnebloem), groenten (paprika, ui, knoflook), zout, specerij (peper, jalapeno peper, chili, komijn), maltodextrine, aroma, paprikaconcentraat, gerookte maltodextrine, kruiden]

Nutritional value

Type	Per 100g
Energie (kJ)	629.93
Energie (kcal)	150.7
Vet (g)	6.88
Verzadigd vet (g)	1
Koolhydraten (g)	0.79
Suikers (g)	0.3
Vezels (g)	0
Eiwitten (g)	21.27
Zout (g)	0.69