Tournedos Black Angus PRIME USA

Name: Tournedos Black Angus PRIME USA
Brand: Brand
SKU: Tournedos Black Angus PRIME USA
Availability: InStock

Vlees waar het mes zo doorheen glijdt, daar heb je toch zin in op zijn tijd? Tournedos is voornamelijk mals en staat niet bekend om zijn hele rijke smaak, maar met dit Black Angus vlees is dat natuurlijk een ander verhaal. Genieten op z'n tijd!

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

rundvlees 100%

Nutritional value

Type	Per 100g
Energie (kJ)	530.86
Energie (kcal)	127
Vet (g)	3.9
Verzadigd vet (g)	1.7
Koolhydraten (g)	0
Suikers (g)	0
Vezels (g)	0
Eiwitten (g)	23
Zout (g)	0.08

Tournedos Black Angus PRIME USA

Tournedos from 100% Certified Black Angus beef.

Same day delivery

+ 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]

Same day delivery or select a preferred day
Starting at € 100,- FREE delivery.
Quick frozen and vacuum packed

Bert-Jan Lantinga

Tournedos from 100% Certified Black Angus beef.

Product Information

Bert-Jan Lantinga

What is a tournedos?

Tournedos Black Angus USA

Preparation

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.