Appreciated for its tenderness, the filet mignon Angus roast is a very lean piece of meat with a unique flavour. Because it is less marbled, it is a little less flavourful than other roasts. It is therefore recommended to cook the roast rare or medium-rare to appreciate its true value, because if it is cooked too long, the piece will dry out and lose all its finesse. The Angus designation is a certification that attests to superior quality meat. These roasts have excellent marbling and meet specific criteria. It is suggested to roast it in the oven at 325°F or if you have more time, at 275°F. The roast will be juicier, as long as you don't exceed the internal temperature of 63 °C (145 °F), which is equivalent to a "medium-rare". (Internal temperature for rare: 57 °C à 60 °C ou 135 °F à 140 °F.) Make sure to cover your roast with aluminum foil and to let it rest for about 20 minutes after cooking. This last step will make all the difference.

Product Number: 221086