ContraFilé / Striploin

The cut known as contrafillet gets this name because it is located "against" the fillet

in the carcase of bovine animals separated only by the lumbar vertebrae. It's a meat

of remarkable softness, with a striking taste, and the layer of fat along its

lateral retains its moisture.

This meat is ideal for a variety of preparations, such as plate steaks,

strogonoff, grilled, roast beef, medallions, barbecue, grill and roasts. Recommended

serve it raw or to the point, and high temperature cooking is essential for

prevent it from hardening.