Description Veal filet mignon is the most tender piece of veal. It can be roasted or pan-fried if you cut it into grenadine or paving stones. The butcher Arnaud Daval offers it to you in cute style. Whether roasted or pan-fried, Cella recommends it served pink or medium rare to preserve its tenderness, just salted and peppered, accompanied by cooking juices or a simple sauce. And some roasted mirabelle plums in a nod to Michel Roth's recipe?
Cooking Pan, casserole or oven.
Cut One piece of 500g .
Ingredients Veal.
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.