Discovering beef tenderloin
Beef tenderloin is considered the noblest of cuts because it is a muscle that works very little and is subjected to minimal strain, making the meat very lean and sinew-free. A very tender meat, loved by just about everyone.
The tenderloin is taken from the loin of the animal and it is free from connective tissue, which is why the meat is characterized by extreme tenderness in the mouth. No more than 3-4 kg of tenderloin is obtained from each cattle, which is precisely why it is a particularly prized cut and available in such limited quantities.
Turning to the anatomy of the cut, the tenderloin develops in length, so it is divided into head, body and tail. From the head, which is the widest part, and the body, beef steaks and beef tartare are made, while from the tail, the thinnest part, shreds, bites and tournedos are made.
The marbling of the meat is one of the main aspects; well-distributed fat veins are a representation of tenderness and juiciness as well as distinctly superior taste.
How to cook tenderloin
Given the tenderness of beef tenderloin, marinating before cooking is a choice to be made according to one's taste. For a delicate marinade, which will make the meat even softer, the ideal is a very simple rub with salt and pepper, to be spread on the tenderloin after coating it with extra virgin olive oil. For those who want to dare with creativity, but without overdoing the strong flavors, we recommend a marinade with rosemary, salt and sweet mustard. After gently massaging the tenderloin with the marinade, you can start cooking.
Because of its versatility, there are several recipes on how to cook tenderloin, from simple to more sophisticated dishes such as beef Wellington or green pepper tenderloin. Quick and easy recipes to prepare with tenderloin require only a few minutes of pan cooking and matching sauces.
It should be kept in mind that the longer you cook the tenderloin the less tender and juicy it becomes: it will only need to be seared in a well-heated pan to allow the delicious crust to form, which will hold all the juices of the meat inside. The delicate veins of fat will melt during cooking, releasing a rich, enveloping flavor.
For barbecue lovers, we suggest cooking the tenderloin until it has reached 44°C in the center. After that, you can proceed with quick direct cooking, so as to also create the typical grill marks on the meat, until it reaches 51°C.
Once the tenderloin has been cooked, it is always a good idea to let the meat rest wrapped in foil so that the internal juices can thicken. Salt flakes are the best seasoning for meat, along with some high-quality extra virgin olive oil.
Our tenderloin selection
Japanese Wagyu tenderloin is a very tender cut with a unique marbling. Kobe Beef is a variety of Japanese beef and it is considered the most prized in the world. What distinguishes it is the marbling of the meat: the intramuscular fat, which are more evenly and homogeneously distributed. The presence of this high amount of fat allows the meat to be particularly tasty and tender.
Given the value of this Japanese meat, grilling or barbecuing is asolutely not recommended because the fat would be attacked by the flame and all the juices of the meat would be lost. In Japan, it is common to serve Wagyu beef in thin slices and cook it on a griddle "Teppanyaki," on a cast-iron plate "Sukiyaki," or in a light broth, the famous "Shabu-Shabu."
Spanish Rubia Gallega tenderloin is dry-aged for 21 days. The Rubia Gallega is the most interesting breed of cattle in the Spanish scene, distinguished by its unique aroma.
The Rubia Gallega is a type of Old Cow, a cattle from northwestern Spain. These cows can reach 7 to 10 years of age, grazing freely in the mountains, feeding on grass and grains. Rubia Gallega is one of the finest meats in the world, the name Rubia Gallega comes from the color of the cows and their origin, namely blond and Galician cows.
Piedmontese Fassona beef tenderloin is a very lean and tender Italian meat of 100% female Fassona breed at least 36 months old. The meat of the females has a natural marbling of fat that makes it tender and tasty, with a rich and rounded aroma, never irony, with a perfect balance between sweetness and savoriness, as well as hints of hazelnuts and hay.
The history of the Piedmontese breed dates back to the Paleolithic period, when wild cattle species merged with zebu herds from Pakistan. The new crossbreeding spread mainly in Italy; excellent for milk and meat, this breed was used as a working animal, a factor that influenced the genetics and eventually generated hypertrophy of the rump and leg muscles.
Ternera is a special veal breed from Spain. When we talk about mountain beef we are referring to calves raised in the mountains of northern Spain. These are calves between 12 and 15 months old that have been fed a natural diet of grass and herbs and raised in optimal conditions, grazing freely.
The meat is very tender with a reddish color and a very mineralized taste. This veal tenderloin is dry-aged for 12 days, which gives it an exceptional persistence of flavor. Vacum meat is renowned for its rich taste and tender texture, making it a popular choice among gourmets and haute cuisine chefs.
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