Beef tenderloin: what it is and where it is located, calorie content and methods of cooking

Beef tenderloin is quite easy to use.To properly cook this meat, you need to know some of its features, which will be discussed in this article.

Beef tenderloin is a lean dietary product from which excellent dishes are prepared: beef stroganoff, stews, entrecote, steak and roast beef, escalope, schnitzel, roasts, steak, shtat, goulash and others. This type of meat got its name because of the way of beef carcass cutting. First of all, the most valuable thing is removed from it - cutting.

The product belongs to the diet and is very much appreciated by the cooks of the whole world. Part of the carcass is located in a place not subject to physical exertion. Chunks of meat are devoid of vitality, plastic and at the same time durable, even and homogeneous in composition. In comparison with other types of beef, tenderloin greatly speeds up and simplifies its cooking.

Fresh meat of uniform red color, slightly lighter than usual, looks good, has no stains and dents. It is used in stewed, boiled and fried, steamed, and baked in the oven and on the coals. Another beef tenderloin can be salted, dried, dried and smoked.

Due to the high cost of meat, it is advisable to cook it so as to maximize the full taste and nutritional potential of the product. After pretreatment: washing, peeling off and soaking, the meat is cut along the muscle fibers into the desired size pieces. Then they are prepared, for example, roast or baked on the grill.

Cut from the soup is not advisable. For this, it is better to use special soup kits. The tenderloin is not passed through a meat grinder; cutlets and steaks are not made from it.

Serve cut dishes in portions, with a side dish of vegetables or cereals. Often it is boiled, stewed or baked products. Different salads and greens go to them in a separate container. When paired with the main course, it is enough to serve only sweet or spicy sauce.

Buy meat in stores in special departments. You should not buy it from your hands, especially on the street or in dubious stalls, otherwise you risk poisoning with a low-quality product. When choosing, you must follow the rule: the younger the meat, the better. On this basis, choose the flesh of a light pink color with white veins. The meat of young cattle is valued much higher than usual.

Store fresh beef should be no more than two days in the refrigerator. Storage time increases to eight months, subject to deep freezing to -19 degrees.

Beef tenderloin is the most popular product. With proper cutting, it is located at the vertebral part in the carcass of cattle. This is a juicy part of the middle of the back with a thick edge. Further, the quality of the connective tissue is internal meat from the scapula and neck. It is a bit tougher than the tenderloin, but also suitable for cooking steaks and other dishes.

The back thigh meat is softer, so it is suitable for kebabs and frying. The abdominal part is characterized by a specific odor and the presence of fat. Meat rolls, broths and paunchies are made from it.

According to the cutting scheme, the meat is divided as follows.

• Neck - meat of the second grade. From below - a hryvnia, from above - a cut. Good for stuffing.
• Ribs (thick and thin edge) - meat of the first grade. It is sold as meat on the bone and as a slice, which is highly valued for cooking roasts, goulash and rolls. The upper part - brisket, use without bones. Meat is used for salting. Delicious nutritious broths are made from the front of the sternum (bastard - falcon).
• Spatula meat also considered varietal. It is used for stewing, as well as for preparing long-cooking dishes.
• Fillet edge - meat of the highest quality, suitable for grilling. This may also include lean meat - kostrets.
• Thigh or ham - This is the cut of good quality lean flesh from the back leg. It is used to cook stew, roast, baked in foil or clay. The tail of his most fat, called pink salmon. It also includes a rump - a slice of fine-fiber pulp, from which excellent stew dishes, such as roast beef, are excellent.
• Shank suitable for broth, refers to third-grade meat.
• Side slice - groin - meat of low quality, suitable for soups and meat products.
• Knuckle - This is the pulp from the front leg of cattle. It is considered a product of the third grade, contains brain bone.

Beef tenderloin is considered a useful and nutritious product. Unlike other meat species, it has a low calorie content while maintaining a high nutritional value. This combination is highly valued by nutritionists. She also has a balanced composition, thanks to which she retains high taste in any culinary masterpieces.

Beef of the highest quality has a positive effect on the heart, blood vessels and the circulatory system as a whole, and also normalizes the work of the stomach and intestines, participates in the process of building muscle tissue, maintains the tone of cells and organs in the body. The use of meat regulates the regenerative processes, forms the immune defense system, and also prevents the negative processes of destruction from various diseases.

Eating meat is extremely important for the human body. However, excessive consumption of it can do more harm than good. There are also some limitations, including insufficient amount of food enzymes, diseases of the digestive tract during the period of exacerbation, for example, gastritis and ulcer, chronic heart disease, stones in the bladder and kidneys, as well as gout and rheumatism in acute phases.

The nutritional component of the 100 grams tenderloin contains BJU:

• proteins - 23 g, 86%;
• fat - 4 g, 14%;
• carbohydrates - 0%;
• water - 72 g

As you can see, there is absolutely no carbohydrates in the meat. So, this product needs a complex addition. Low calorie content allows you to enter into the joint with the meat diet flour products and cereals, as well as vegetables and even dried fruits, which are known to be very high in calories.

A large amount of iron in beef tenderloin requires the use of ascorbic acid, which is involved in the synthesis of the production of enzymes necessary for its processing. Therefore, a glass of orange or any other citrus juice to the meat will be quite useful.

The energy component of 100 grams of the finished product is approximately 536 kJ.

The beneficial properties of this meat are very advantageously characterized by its composition, the main part of which are minerals:

• calcium - 5 mg;
• potassium - 394 mg;
• magnesium - 24 mg;
• sodium, 64 mg;
• iron - 2.25 mg;
• phosphorus - 221 mg;
• copper - 0.98 mg;
• selenium - 26.2 mcg.

Vitamins:

• B1 - 0.065 mg;
• B2 - 0.184 mg;
• B3 - 5.8 mg;
• B6 - 0.7 mg;
• B9 - 4 µg;
• B12, 3 mg;
• A - 2 μg;
• D3 - 0.1 µg;
• K - 1.5 mcg.

As well as lipids, fatty acids and amino acids.

When buying beef tenderloin in specialized stores, special attention should be paid to the quality of the product. It happens that for the same money you can take the flesh of the scapula. It is of lower grade and significantly inferior to cutting in quality.

Remember the main signs of high-quality pulp.

• The presence of the film. On other parts of the carcass it is not.
• Loose consistency with large fibers. Smooth muscle tissue does not have this.

First you need to make the cutting of meat. In this case, the first step is to remove the film, then, in the presence of lateral muscles, they are also removed. Next, cut the fatty tissue from the sides of the tenderloin, and at its base cut off the head, which is perfect for minced meat. Cut the cut to a steak cut in pieces of the desired size.

When the meat is prepared and you have decided on what to cook, feel free to set to work, following these tips.

• For the preparation of national English roast beef is better to buy marbled beef. Adipose tissue will give the dish a characteristic juice and taste.
• The steak tenderloin will be especially good if it is slightly marinated before cooking, using lemon juice and spices.
• You should not cook from frozen meat, even if you have thawed it beforehand and dried it. It will turn out to be uneven: hard in places, and not roasted in places.
• Fillet medallions are the best preparation. They always work out for glory, and besides, they are easy to prepare even for beginners.
• Beef tenderloin can be used to cook fried, baked, stews, as well as meat on the grill or charcoal, with blood or well baked. Top quality meat is always tasty.
• You can cook the steak with cherry sauce, and serve garnished with boiled zucchini potatoes. Potatoes can not cook, and bake. Fans of spicy Chinese dishes are advised to cook cuts with cumin and mustard greens. For lovers of the classics, tender stew with a side dish of cheese sauce and Provencal herbs is suitable.

For cooking you will need: meat tenderloin - 500 g, beef tongue - 100 g, jam for bacon - 50 g, ready meat broth - 70 g, bacon - 100 g, dry wine - 20 g, olive oil, five chicken eggs, onions , arugula and spices - basil, allspice, sugar and salt.

First you need to make jam. We prepare it this way: fry the onions to the crust in butter in half rings, add bacon, cut into strips, add some wine, beef broth and spices. Stew until done (about 15 minutes). Then cool a little and grind everything in a blender. It turns out a homogeneous mass with a density of jam.

Next you need to boil the tongue. Cut it into small pieces, fry in oil and fold into separate dishes.

Meat tenderloin is prepared separately on a well-heated grill pan, without spices, frying on each side for 10 minutes. On average, the cooking process takes half an hour. The flesh should turn out with a brown crust, a little bit with blood.

Before serving, fried eggs using special round molds. Serve the dish in portions. A piece of tenderloin is placed in the middle of the plate, next to it is a beef tongue, on top is a well-fried fried egg. All poured bacon jam. Decorate feathers onions.

For the preparation, you will need refined beef tenderloin - 1 kg, as many fresh champignons, dried ham, 0.5 kg of puff pastry, chicken eggs, sunflower or olive oil, thyme, spices.

First of all, prepare the meat, baking it in foil in the oven, heated to 200 degrees for about an hour. Then, in a pan, finely chopped mushrooms and thyme are fried in butter for about 15 minutes. Spiced with spices. The yeast-free dough is rolled out on a film so that a piece of meat can fit into it. Then put the slices of thinly sliced ​​ham. On them - chopped mushrooms, and then the finished meat. All this is tightened with a film and cleaned for an hour in the refrigerator.

After a set time, the solidified mass is spread into the dough, fixing the edges, and cut off all the excess with a knife.Roll greased with egg, put the top notches and send in the oven for 30 minutes.

When the aroma becomes strong, the dish is taken out, allowed to stand for a while and served to the table. Eat baked tenderloin portions, cutting off slices from the main piece.

For the preparation of this dish will need a fryer. Ingredients: meat tenderloin - 500 grams, one chicken egg, two spoons of wheat flour, breading, spices.

The tenderloin is cut along the fibers into cubicles one and a half centimeters thick and put in a plastic bag. Then carefully beat off with a special hammer to half. The result should be pieces in half a centimeter. Each of them is rubbed with spices and put in a separate dish for further preparation.

In a cup, stir the egg without beating. Near put on capacity with breading and flour.

Now is the time to go deep-fried. High-quality oil is poured into deep-fryer in large quantities, heated to 170 degrees.

Now you need to quickly roll each meaty piece first in the egg, then in the flour and dip in hot oil. You can fry using a special grille, or you can turn each piece manually with a special spatula or a slotted spoon. In any case, this process does not last long - just a few minutes. To make excess glass oil, the finished dish is placed on paper napkins.

Before serving, schnitzel is decorated with pickled onions, olives and greens.

This dish of restaurant cuisine is prepared in a special way. You will need a layer of white culinary clay. It can be purchased in special cooking departments.

Products for cooking: tenderloin - 1 kg, strong salted bacon - 300 g, butter - 100 g, white clay briquette, peeled potatoes - 1 kg, 300-400 grams of flour, one egg, white pepper, truffle slices - 10 g, olive oil - 30

For the sauce: lean beef broth - 0.5 kg, sherry vinegar - 15 g, hazelnut nut oil - 5 g

With a sharp knife you need to make several longitudinal cuts in a piece of meat and put slices of salted fat there. Then the tenderloin is coated with butter and wrapped in delicacy truffle slices. All wrapped in cooking paper, fastening baking thread.

The finished briquette is spread on rolled clay, covered with the same clay sheet on top, sealed edges, cutting off excess. From above in clay make a small hole with a knife for regulation

Bake everything in the oven, heated to 170 degrees Celsius to a state of medium. It's about an hour. Then turn off the oven and for some time the dish comes there. Temperature.

Separately prepare potato gnocchi. Boiled peeled potatoes combined with egg, flour and spices. From the mixture roll small balls, immerse them in boiling salted water. Floated gnocchi get skimmer and fold separately, spilling a small amount of olive oil.

The meat sauce is prepared by evaporation of the broth with hazelnut oil and vinegar. The finished sauce is poured into the saucepans. A warm dish is cut in half and served to the table.

How to cook beef tenderloin, baked in a dough with mushrooms, see the next video.