Box of 2 KG (18 x 115 g)
Our veal tournedos is prepared from the eye of the round (muscle from the outside of the thigh) stripped 100% of all traces of membrane and fat, cut perpendicular to the grain of the meat in 115 g portions and wrapped in a slice of bacon. A classic from our region!
COOKING
Skillet: In a large cast iron or heavy-bottomed skillet, add oil to cover by 1/2 inch. Use an oil that can handle high heat, such as canola oil. Melt 2 tablespoons butter over high heat.
Add the medallions. Cook over high heat, turning once, until golden brown. Reduce the cooking temperature to medium heat and continue cooking for about 3 to 5 minutes on each side or until desired doneness.
Once cooking is finished, rest for 5 minutes.