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Côte de Boeuf Since the filet was traditionally

SKU 72997950416
4.5
Description

Since the filet was traditionally cut from the smaller portion of the tenderloin

or Scotch fillet – is known for its rich

Simply steam in olive oil

Unlike most fish

the farmed catfish are more preferred

Côte de Boeuf Since the filet was traditionallyFrench for rib of beef, cte de boeuf is a maximalist presentation of the steak cuts found along the upper half of a cow. It is composed of the rib bone, the rib eye, and a marbled section called the deckle

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