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Very tender cubes of fillet aka "Mini Steaks". When we cut up tenderloins to make fillet mignons we are left with the tip which is too small for a steak, but too nice to waste. These used to stay in our private stock but now there's more than we can eat.
All you need is a sprinkle of our steak spice - for the ones who would like it more natural: Our sea salt. Find the items at the bottom of the page under related items.
There's nothing better for kebabs or cube steak.
Just cook them in a skillet with some olive oil and melted butter, spice and serve as is or with your favorite side dishes.
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪