How to cook beef tenderloin?
For soup, the tenderloin is placed in cold water and cooked in one piece for an hour - the broth will turn out to be low-fat, but pleasant, and the meat can be easily divided into fibers. For salad, beef tenderloin can be cut into several pieces the size of half a fist, and boiled in a minimum amount of boiling water for 40 minutes.
Tenderloin weight - 2-3 kilograms. With a cow weighing 600-700 kilograms, this is very little, so tenderloin is considered one of the most expensive types of meat.
What if the tenderloin remains tough after an hour of boiling? - Option 2: either you were sold the meat of another part under the guise of tenderloin, or the meat is old and stale. In both cases, it is enough to cook the meat longer - another half hour or hour.
As we can see, the tenderloin is cooked less than prescribed. general rules for cooking beef... Still, keep in mind that initially they buy a tenderloin for frying and baking.
Fusofacts
Beef tenderloin is the most tender and soft beef meat, for which it is called "filed. "Of course, because the cow practically does not strain the corresponding muscles, in fact it is part of the meat under the hind ribs. The low load on the muscles excludes fat layers and large veins, which means that the meat is soft and tender, moderately fibrous, keeping its shape, quickly cookable and easily soaked with any additives - generally ideal.As a rule, beef tenderloin is bought for frying and roasting steaks, where all these qualities are revealed in full force. Since the tenderloin is soft and without veins, dietary stews with vegetables are excellent from it, you can even try to cook pilaf. Fillet is also suitable for dietary soups and salads, and for these dishes, beef fillets must be boiled.