Beef tenderloin, two units served in portions. One of the most valued cuts, tender and very lean, located on the inner side of the lower loin. It is one of the most elite and tender parts of veal, specially prepared in medallions for you to cook on the griddle or grill, it is not recommended to roast it for too long. Excellent piece of veal, raised on the Grupo Los Norteños farm in Toledo, traditionally used in restaurants. *Approximate weight of the product 2 units of 180 g each. *In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.