A whole South American beef tenderloin without chain. Own a piece of South America with this beautiful piece of beef. The cut is characterized by lean muscles with a little marbling. The tenderloin is the tenderest piece of beef. Tenderloin has less marbling but more tenderness.
A tenderloin is perfect for preparation as a whole piece in the oven or bbq. The core stays juicier because the heat inside will not evaporate the moisture. Use a thermometer to measure 45 degrees in the core. Take the beef from the heat source leave it to rest for 10 minutes. Serve immediately - do not wrap in aluminum foil. A tenderloin is perfect for light marinating.
You can also divide the piece into portions. From the thickest part, you can cut the chateaubriand, which is a cut of about 400 grams. From the middle of the tenderloin you can cut nice round disks of about 200 grams each. This steak is also known as a fillet steak. From the point you can cut small medallions, also known as filet mignons.
Recipe for beef tenderloin from the oven:
Ingredients:
1 whole beef
6 cloves garlic, finely chopped
2.5 tbsp chopped thyme
2.5 tablespoon finely chopped rosemary
6 tablespoons Dijon mustard
Olive oil
Preheat oven to 180 degrees. Rub the tenderloin with olive oil, salt and pepper, cook brown for 5 minutes. Rub the tenderloin with the marinade of thyme, rosemary and mustard, and leave in the oven until an internal temperature of 45 degrees is reached (medium rare). A whole tenderloin also used to prepare Beef Wellington.
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