300g - Beef Tenderloin
60g - Salt
30g - Black Pepper
10g - Nutmeg
Trim the tenderloins then cut into strips 2 cm in diameter weighing around 150g. Season with the mix. Ballontine with clingfilm and set in the fridge for 8 days minimum.
300g - Beef Tenderloin
60g - Salt
30g - Black Pepper
10g - Nutmeg
Trim the tenderloins then cut into strips 2 cm in diameter weighing around 150g. Season with the mix. Ballontine with clingfilm and set in the fridge for 8 days minimum.