BEEF TENDERLOIN SAN JACOBO WITH IBERIAN JAMON AND MAHON CHEESE

This is a version of the "cochopo" from Asturias made with a great grade of US beef tenderloin breaded and stuffed with iberian jamon and Mahon cheese. Main ingredients: beef, pork, cheese and bread.

Recommendation from the chef: no need to fully defrost, just preheat olive oil in a pan at medium heat. Fry the San Jacobo around 4 to 5 minutes per side. In case you have a fryer, heat the oil at 160 degrees Celsius and deep fry for around 4 to 5 minutes.

Avoid heating in hotter temperature as you may overcook the outside and leave the inside under cooked.

This cooked meal is packed in a vacuum sealed bag and was frozen to ensure freshness.

Photo is a visual representation of the product. Outcome may vary on preparation. Garnish and side dishes are not included.

Preparation:

Defrost inside the vacuum bag. It’s best to thaw product naturally in the refrigerator for 12 to 24 hours as it keeps the perfect consistency, texture and taste.

PLEASE remove defrosted product from vacuum bag before heating.

PLEASE strictly do not defrost products in MICROWAVE.