Two steaks on one bone – tenderloin and striploin. A special, visually striking cut.

Preparation suggestion:
Recommended with the reverse sear technique: roast in the oven at 120 °C for 30 minutes, then finish with a sear in the pan.

Internal temperature:

• Rare: 50–52 °C

• Medium rare: 54–56 °C

• Medium: 58–60 °C

Recommended sides/sauce:
Grilled beetroot, rosemary potato wedges, thyme sauce.