Beef tenderloin
Beef tenderloin
Beef tenderloin is the most tender and refined cut of beef you can find. Also known as "tenderloin" or "filet mignon", this exclusive part of the beef comes from the back of the cow, close to the loin and contains almost no fat or connective tissue. This makes the meat exceptionally tender, juicy and soft in texture. Beef tenderloin is perfect for those looking for a luxurious dining experience.
The tenderloin is very versatile and can be prepared in various ways, from quick grilling to elegant baking. This piece of meat is extremely suitable for classic dishes such as Beef Wellington, chateaubriand, or as a steak on the grill.
Ingrediënten
Ingrediënten
100% Beef
Allergenen
Allergenen
Bereiding
Bereiding
This piece of meat is ideal for classic dishes such as Beef Wellington, chateaubriand, or as a steak on the grill.
Bake tenderloin as a steak
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 2-3 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.
*The cooking time is an indication and depends on the thickness of the piece of meat.
3. Serving
Beef tenderloin is an impressive main course that combines perfectly with luxurious side dishes such as truffle mashed potatoes, roasted asparagus, fried mushrooms or a creamy pepper sauce.
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