Dry Aged Veal Fillet Medallions
- Delicately flavoured veal from high welfare farms
- Exclusively dry aged for the best flavour and texture
- Dainty cuts of the most tender fillet
Price per kg:
- Dry Aged Veal Fillet Medallions, in pack of 4, 200g per pack
Cut from the prized whole fillet for sumptuous tenderness
No one else dry matures veal like this, anywhere in the world! It has been a passionate pet project of mine. In fact, each and every one of these dry aged veal products is personally hand cut by myself, and no one else.
Spread out your medallions on a tray in a single layer. This will allow the meat to 'bloom' and come to room temperature.
1. Preheat your pan
Make sure your griddle or frying pan is preheated to a medium - high temperature before you start to cook your medallions.
It should be hot enough that you hear a sizzle when you place the meat into the pan.
Using a pan which is not hot enough can cause toughness.
Brush oil directly onto the medallions.
2. Cook to your liking
Fry the medallion following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3-4 minutes per side, rest for 1 minute
Turn gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.
3. Rest your meat
During resting the juices move evenly through the meat and its full flavour and tenderness develops.
Place the medallions on a rack, cover loosely with foil and leave in a warm place for up to 3 minutes (e.g. a 60°C oven with the fan turned off).
4. Use a good steak knife
Use a razor-sharp unserrated steak knife and slice thinly across the grain.