Tenderloin

100% Beef

1. Seasoning and searing
Remove the tenderloin from the refrigerator at least 60 minutes in advance so that it can come to room temperature. Season the meat with coarse sea salt and freshly ground black pepper. Heat a little oil or butter in a hot frying pan and brown the meat on both sides.

2. Yarn
Cook the tenderloin on high heat for 3-4 minutes* on each side. Use a meat thermometer for perfect doneness: around 50-52°C and for medium-rare 55-50 degrees.

After cooking, let the meat rest for at least 5 minutes under aluminum foil before cutting it, so that the juices can redistribute.

Always cut the tenderloin against the grain to maintain maximum tenderness.

*The cooking time is an indication and depends on the thickness of the piece of meat.

3. Serving
Tenderloin is delicious in combination with hearty side dishes such as baked potatoes, roasted vegetables, or a creamy mushroom sauce. A fresh chimichurri or a red wine sauce also go perfectly with the deep flavor of the meat.