Fillet (Tenderloin) beef from Greece 500gr

Fillet (Tenderloin) veal from Greece It is the best cut from an organoleptic point of view and can be divided into three pieces, the head, the body and the tail of the fillet. From the head and body we take the various steaks, the tournedos, the chateaubrian, and from the tail the medallions, the filet mignon, etc.