The beef tenderloin is located on the inner side of the lower loin, is covered by the kidneys, and can be divided into head, centre and tip, as well as other smaller parts such as ear, cord and rosary. From the tip we obtain the filet mignon, from the thick fillets in the centre the tournedó and from the head the chateaubriand. This is the beef piece par excellence, and one of the most valued cuts. It is extremely juicy, tender and with hardly any fat.
This meat is perfect to be cut into medallions and cooked on the griddle or grill. Such medallions are also used to prepare carpaccio. The tip or filet mignon is usually used to prepare steak tartar and hamburgers. A whole piece can also be roasted in the oven. However, it is not recommended to roast it for too long, as this could reduce the nobility of the product.
We recommend defrosting slowly and cold, so that the meat retains its optimum qualities. Accelerated defrosting or defrosting without cold conditions is not recommended.
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08140 Caldes de Montbui, Barcelona, Spain
Tel. +34 93 837 40 00
Email: jacsa@jac-sa.com
Factory
Ctra. Santpedor-Navarcles, km 0,5
P.I. Pla del Mas,
08650 Sallent, Barcelona, Spain
