Filet mignon
Description
FAQ
Avis
$98.99/Kilo
Looking for a very tender meat for your next meal? Look no further than our beef filet mignon at Mon Beau Bon Boeuf .
Do you know why filet mignon is so exceptionally tender? It's because it comes from the tenderloin, a muscle located in the lumbar region of the animal that is rarely used. Rather lean and with a delicate flavor, filet mignon is best not overcooked. Rare or medium-rare cooking is ideal for obtaining tender and juicy meat. A big favorite!
At Mon Beau Bon Boeuf , we are passionate about the quality of our meat and we work to ensure responsible breeding practices and well-treated animals. We are proud to offer you a unique filet mignon, with an incredibly tender texture and unforgettable flavor that we deliver to you everywhere in Greater Montreal.
Visit our online butcher shop to choose the perfect cut of filet mignon for your next meal. With our premium beef filet mignon, you are sure to delight your taste buds. Don't miss the opportunity to enjoy our beef filet mignon in Greater Montreal.
Features :
Filet mignon is a tender, juicy cut of beef, considered one of the finest and most prized. It is prepared by grilling to form a crispy crust on the outside and is often accompanied by a savory sauce. It is a popular choice for gourmet meals due to its superior quality and elegant presentation.
Comment décongeler ses viandes?
La meilleure façon de décongeler les viandes est au réfrigérateur. C’est l’option la plus sécuritaire puisque les microorganismes s’y développent plus lentement. De plus, c’est la technique qui donne une viande de meilleure qualité, car elle conserve mieux son humidité.Idéalement, on recommande de consommer les coupes de viande surgelées dans les 12 mois suivant la date d’emballage.
La surgélation affecte-t-elle la valeur nutritive?
Chez Mon Beau Bon Bœuf, toutes nos coupes de viandes sont vendues surgelées afin de préserver la qualité jusque dans votre assiette.
La surgélation (congélation rapide) est un procédé industriel pour refroidir beaucoup plus rapidement et à une température plus froide que la congélation traditionnelle. Cette technique conserve mieux la texture ainsi que les qualités nutritionnelles et organoleptiques des aliments en comparaison à la congélation.
D’un point de vue nutritionnel, la surgélation permet de bien sauvegarder les nutriments, mis à part la vitamine C qui est sensible à la chaleur et au froid. Cette vitamine ne se trouve toutefois pas dans la viande.
FAQs
Questions and answers
How to defrost your meat?
The best way to defrost meat is in the refrigerator.
This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.