This is the most tender premium cut from the inside thigh. Many chefs compare the Fan Filet to a Filet Mignon. Perfect for a Wellington, grilled steak, kebabs. Highly prized, as it is easy to cook and delicious. The Fan Filet has higher iron and B12 per serving than a beef Filet Mignon and has less fat. Available in cuts ranging from 6 oz to 26 oz.
COMES FROZEN - MAY PARTIALLY THAW DURING TRANSIT
(Read the USDA Guidance on refreezing partially thawed meat.)
- For optimal flavor and consistency, grill (or pan fry) the Fan Filet to an internal temperature of 125-130F degrees.
- Then wrap in foil and let the filet rest for 5 to 10 minutes. This will allow it to continue to cook and marinate in its own juices.
- You can also cook the Fan Filet to medium (130-140F degrees) if you prefer.
- For seasoning, you can go simple (olive oil, salt, pepper), use a dry rub, or use a marinade—whatever you prefer.
|Emu Fan Filet 100g (%DV)||
Beef Filet Mignon 100g (%DV)
Source: USDA FoodData Central