Filet Argentino

Tender and tasty.

200 g.

14,90 €

Acquista e ottieni 149 punti bombetta!

DESCRIPTION

Approx. 200 g

The lomoas they call it in the Pampas, is just that. the fillet and at the same time the most tender part of the beef.

Delicious, succulent, rich in vitamins, excellent quality from cattle of the best breeds, the meat from Argentina is one of the most popular dishes among Italians.

For shipping information see this page.

HOW TO COOK

Instructions for cooking a real Argentine fillet:

Rub the fillet with mustard and prepare the spice mix by mixing: garlic, onion, paprika, brown sugar, chilli pepper, salt. Apply all the spices to the fillet.
Bake in the oven at 180 degrees for 15 minutes, deglaze with apple vinegar.
Cook for a further 15 minutes, adding a glass of stock.
Cut the fillet into slices and season with the pan-restricted cooking juices.
Mannarino's touch: to make the meat TENER is to mandatory let it rest after cooking for about 2 minutes off the heat.
Add salt flakes before biting into it.

For more information see this page and follow our tips and recipes on Mannarino's social channels!

ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Beef fillet
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide

Place of birth: Argentina
Breeding location: Argentina
Place of slaughter: Argentina
Place of dissection: Argentina

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 130 kcal, 540 kj
FATS 5 g of which SATURATED FATTY ACIDS 1.67 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 20.5 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic