Filet Mignon Kebabs | G1 Certified Pata Negra Because of its rich heritage

Because of its rich heritage flavor

which include "World's Best Olive Oil" by the International Olive Council as well as "Spain's Best Extra Virgin Olive Oil" from the Spanish Ministry of Agriculture

Because of its tenderness

Often called the "Wagyu of Pork

Gorgeous water-resistant

Filet Mignon Kebabs | G1 Certified Pata Negra Because of its rich heritageThe tenderloin is the most lean, tender part of the animal. There isnt that much of it per steer which is why its so expensive and coveted. When we cut it into perfect sized filets, there are left over pieces that we turn into kebabs and THEY ARE PERFECT . These can be grilled, used for fondue, make them on a skillet, in a pan, in the oven. It's actually great in a sandwich did someone ask Philly Cheesesteak sandwich? How about Tacos? Wrap them in our