Features and tips for cooking calf tenderloin

Veal has a delicate flavor, which is why it is often used to prepare culinary dishes.Veal tenderloin is located under the ribs, and therefore practically does not suffer during the period of the animal’s vital activity. For this reason, the meat has a soft and delicate structure and is much more expensive than other parts of the calf's body.

Veal is considered a nutritious and easily digestible meat that can be eaten even by children from 8 months of age. The content of the nutritional properties of calfskin resembles beef: it is rich in B vitamins, vitamin E and PP, which promotes bone growth and the formation of new cells in a child. Useful trace elements that make up the meat, form blood cells and contribute to improving the structure of the skin, hair, and internal organs.

Veal must be eaten with iron deficiency anemia. But at the same time it is necessary to combine it with products containing ascorbic acid. Also, cutting is useful for people who are associated with heavy physical exertion in order to compensate for the lack of protein and iron in the body.

Veal has some similarities with pork, and therefore it is important to know how to distinguish them. Make it pretty simple. First, calf meat has a pale pink color, and pork has a pink color. Secondly, veal tenderloin weighs a little more than pork and can reach 800–900 grams.

With this product you can lose those extra pounds. But to achieve the effect, it is necessary to eat boiled or baked meat. It is important not to overeat and do not include it in your daily diet.

Before you get a good veal tenderloin, you need to pay attention to some nuances.

1. The piece should have a uniform pale pink color without any stains. Otherwise, you can purchase a product that has been improperly stored.
2. Fresh meat is distinguished by white fatty streaks. Yellow indicates a long stay on the counter.
3. Fresh tenderloin quickly restores shape when lightly pressed, while the old keeps a dent for a long time.
4. When purchasing a product in a package, you should ensure that there is no water in it, as this indicates a pre-freeze.
5. High-quality and fresh piece has a delicate pleasant smell. In the presence of a strong specific smell or in the absence of aroma, you should refuse to purchase.
6. Buy meat should be in the proven places. Hazardous products will be low priced and sold by dubious sellers.

If in the next two days the product will not be used for cooking, then you need to freeze it in the freezer.

You can thaw meat only once, as repeated freezing will lead to a change in its quality. A piece may acquire a coarse and fibrous structure or deteriorate.

To extend the shelf life of meat, you need to put it in any marinade. Usually it consists of water, onion and vinegar, but other types of marinade can be used.

Veal tenderloin has a delicate and juicy taste, and therefore is used to prepare many dishes. But before you start cooking meat, you must cut off the excess fat and seed coat from it. This process can be avoided if you first purchase a cleaned piece.

To prepare this dish you will need the following ingredients:

• 500 grams of veal tenderloin;
• 1 lemon;
• 1 green apple;
• 1 onion;
• 150 grams of cream;
• 25 grams of vinegar;
• 25 grams of butter;
• a pinch of salt;
• ground pepper;
• sunflower oil.

Preheat oven to 180 degrees in advance. Meat thoroughly washed and dried, then cut into thin pieces. All the pieces slightly repelled with a special hammer, pre-placing them in a plastic bag.

Rub the meat with salt and pepper. Put it on a preheated pan, greased with sunflower oil. Fry each piece on both sides to form a golden crust. Fried chops are placed on the form and baked for an hour.

Separately, cut into cubes the pulp of lemon and apple. Shred bow. Fry everything in vegetable oil for a couple of minutes, then pour vinegar and cream into the pan, salt and pepper. As soon as the sauce is half full, turn off the stove and pour the contents of the pan into the form with ready-made chops.

To cook veal steaks you will need:

• 800 grams of veal tenderloin;
• 40 grams of ghee;
• 35 ml of olive oil;
• salt, pepper to taste.

The meat is washed and cut into pieces about 1 cm thick. Salt and pepper each piece, after which we place it on a pre-heated pan, greased with melted butter and olive oil. Fry the meat on both sides for 10 minutes, then lay on a flat plate.

To prepare the dish will need the following ingredients:

• 900 grams of veal tenderloin;
• 2 chicken eggs;
• 50 grams of wheat flour;
• 40 grams of bread crumbs;
• sunflower oil;
• salt, pepper to taste.

We wash the tenderloin and cut it into thin slices. Beat the pieces with a kitchen hammer, salt, pepper. In a separate bowl, beat the eggs with 3 tablespoons of water. Put the pan on the fire and pour vegetable oil into it. Sprinkle each slice with flour, then dip in whipped eggs and roll in breadcrumbs. Put the pieces on the pan and fry on both sides for 4 minutes. After frying, remove excess oil with paper napkins.

Tasty schnitzel can be cooked in the oven. To do this, you must first fry them on both sides until golden brown, and then place them on a baking sheet. Bake schnitzels need at a temperature of 200 degrees for 6-7 minutes.

To prepare the dish, you will need to cut the tenderloin into thin slices, salt them and pepper. Then you need to fry the veal chops on the grill on both sides for 6 minutes.

To make the sauce, it is necessary to chop 1 small onion, 5 cloves of garlic, 4 sprigs of thyme and a teaspoon of ground pepper using a blender. In a separate bowl, heat 90 ml of olive oil, then add 20 grams of cumin, chopped onion, garlic and thyme, as well as a teaspoon of sugar.

After the sugar has completely dissolved, pour half a glass of apple juice, 30 grams of ketchup and a teaspoon of vinegar into the dishes. Salt and pepper to your taste and cook for 6–8 minutes. The finished sauce is poured into a saucepan and served to the table.

See the following video for a recipe for tenderloin stuffed with mushrooms.