Tartar

 The filet medallion comes from the Filet Mignon. It doesn’t have the robust beefy flavor that other steaks, like strip steak and rib eye, have, it makes up for that flavor in its texture. You’d find it challenging to meet another piece of steak that’s as tender as the filet medallion.

This is a premium steak that is cut from a shortline cut located in the lumbar part of the bull.  New York thanks to the bone has a wonderful aroma and juiciness. And also thanks to the dry age edurance, the beef taste becomes more pronounced and the texture softer.

Entrecôte is the French word for a beef steak cut from between ribs. This steak is a type like a Rib eye but wet-aged get another texture and taste for this steak.

We use 50% fresh beef and 50% aged lean beef to prepare the minced meat. That is why these chops are juicy and have a special rich taste.