Tenderloin is the most delicate and expensive meat, it is a long muscle, which is located on the inside of the back. She does not participate in the active life of the animal, therefore this meat is very soft and tender, but only if it is cooked correctly.
How to choose
The correct tenderloin always contains a “head”, a steak cut and a “tail”, it must have a film on it, the meat is loose, with large fibers.
How to cut
It is very simple to cut the cut, just peel off all the films and divide into three parts:
– “Head”, which can be used to make stirfry, tartare, steaks and beef stroganoff;
– Steak cut, which is ideal for medallions and steaks;
– “Tail”, cut into thin splints, which are cut across the fibers, is prepared just instantly.
Important! Any meat, including tenderloin, should be at room temperature before cooking. Otherwise, the cooking will be uneven and you will simply spoil the food.