Tournedos Black Angus PRIME USA
Meat that your knife just glides through — who doesn't crave that from time to time? Tournedos is known for its tenderness rather than intense flavour, but with this Black Angus beef, it’s a whole different story. Pure enjoyment every now and then!
Bert-Jan Lantinga
What is a tournedos?
Tenderloin is a muscle in the back of the beef. Tournedos is the center cut, or the middle part of the tenderloin. So tournedos is tenderloin, but tenderloin is not always tournedos. Do you still get it? Tournedos contains virtually no fat or connective tissue and is therefore super fine in thread and buttery soft. In England they know this meat as Tenderloin.
Tournedos Black Angus USA
The better and 'more relaxed' the beef, the tastier the tenderloin and therefore also the tournedos. And that fits well with Tournedos Black Angus USA. Livestock farmers of purebred Black Angus cattle adhere to the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The cows graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good handling of the animals.
Step-by-Step Guide to Cooking Tournedos
- Take the tournedos out of the refrigerator and packaging at least an hour in advance to bring it to room temperature.
- Pat the tournedos dry with kitchen paper and season with salt and pepper to taste.
- Heat a pan on the stove with a dash of oil (or a generous knob of butter).
- Once the oil is hot, place the tournedos in the pan and cook for approximately 1 minute per centimeter per side. For a 2 cm thick tournedos, cook for 2 minutes per side. Prefer cooking to a specific core temperature? Use the following guidelines: rare 48°C, medium-rare 50°C, medium 52°C, and well-done 56°C.
- Wrap the tournedos in aluminum foil and let it rest for five minutes.
TIP: Cooking on gas? Keep the steak moving for even cooking. On induction, leave it alone except for flipping.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 530.86 |
| Energie (kcal) | 127.00 |
| Vet (g) | 3.90 |
| Verzadigd vet (g) | 1.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.00 |
| Zout (g) | 0.08 |
Tournedos Black Angus PRIME USA
Tournedos from 100% Certified Black Angus beef.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Meat that your knife just glides through — who doesn't crave that from time to time? Tournedos is known for its tenderness rather than intense flavour, but with this Black Angus beef, it’s a whole different story. Pure enjoyment every now and then!
Bert-Jan Lantinga
Tournedos from 100% Certified Black Angus beef.
-
Product Information
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Preparation
- Take the tournedos out of the refrigerator and packaging at least an hour in advance to bring it to room temperature.
- Pat the tournedos dry with kitchen paper and season with salt and pepper to taste.
- Heat a pan on the stove with a dash of oil (or a generous knob of butter).
- Once the oil is hot, place the tournedos in the pan and cook for approximately 1 minute per centimeter per side. For a 2 cm thick tournedos, cook for 2 minutes per side. Prefer cooking to a specific core temperature? Use the following guidelines: rare 48°C, medium-rare 50°C, medium 52°C, and well-done 56°C.
- Wrap the tournedos in aluminum foil and let it rest for five minutes.
-
Voedingswaarde
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Reviews
Meat that your knife just glides through — who doesn't crave that from time to time? Tournedos is known for its tenderness rather than intense flavour, but with this Black Angus beef, it’s a whole different story. Pure enjoyment every now and then!
Bert-Jan Lantinga
What is a tournedos?
Tenderloin is a muscle in the back of the beef. Tournedos is the center cut, or the middle part of the tenderloin. So tournedos is tenderloin, but tenderloin is not always tournedos. Do you still get it? Tournedos contains virtually no fat or connective tissue and is therefore super fine in thread and buttery soft. In England they know this meat as Tenderloin.
Tournedos Black Angus USA
The better and 'more relaxed' the beef, the tastier the tenderloin and therefore also the tournedos. And that fits well with Tournedos Black Angus USA. Livestock farmers of purebred Black Angus cattle adhere to the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The cows graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good handling of the animals.
Step-by-Step Guide to Cooking Tournedos
TIP: Cooking on gas? Keep the steak moving for even cooking. On induction, leave it alone except for flipping.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 530.86 |
| Energie (kcal) | 127.00 |
| Vet (g) | 3.90 |
| Verzadigd vet (g) | 1.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.00 |
| Zout (g) | 0.08 |
