Beef tenderloin

Meat tenderloin is considered the most valuable part of the animal's carcass, which is eaten. It is located in the posterior girdle region and is a muscle tissue that practically does not receive physical activity during the life of the animal, and therefore is the most delicate and tasty meat. A cutting is obtained from the border (large cut), carefully cutting it from the inside.

By the way, beef tenderloin is considered the most valuable, which in its gastronomic qualities is not inferior to pork tenderloin - it is just as tender, and its dishes are juicy and fragrant. Most often, this part of the carcass is fried by cutting small medallions across the fibers. In addition, it is not uncommon to find recipes when a beef tenderloin is baked. Boiling or extinguishing is considered irrational cooking methods due to the sufficiently high cost of the meat product.

The beef tenderloin is cone-shaped - meaning that cutting it into medallions, which should be the same size and weight, is very difficult, but the ease and speed of cooking will more than atone for this small drawback. By the way, the thickness of the piece for preparing medallions and the degree of their roasting depend solely on the taste preferences of the cook and eaters. But in its texture and softness, this product simply has no equal in the meat world.

It is beef tenderloin that is used by most culinary experts when preparing the famous roast beef. In addition, you can make a large piece of roast meat from this most tender meat, or, cutting it into small pieces, make beefsteaks. Interestingly, exclusively this most tender meat serves as the basis for the Italian "Carpaccio. "

The most lean and at the same time the softest steak from the central part of the beef tenderloin is considered a filet mignon - a truly exquisite meat dish, for which the Medium Rare is recommended. It is not difficult to prepare an excellent steak, for this you just need to know a few subtleties. Fifty percent of success is meat quality, and the rest of it is cook skill.

Firstly, steak meat should not be cut too thinly - the ideal thickness should be five to six centimeters. Secondly, medallions must be slightly beaten with your hand or flattened with your palm. It is often problematic to beat meat at the base of a beef tenderloin only with your hands, in which case you can use the flat side of the pan. What is also very important: the meat immediately before the cooking process should not be from the refrigerator, but about room temperature. And last thing: you need to salt steak from beef tenderloin only at the end of frying, otherwise all juiciness and tenderness will evaporate along with moisture!