How to cook veal tenderloin steak

Video: Carla Makes Roasted Beef Tenderloin | Bon Appétit

Content

Steps
Method 1 of 4: How to choose a tenderloin
Method 2 of 4: Trimming fat
Method 3 of 4: Shrinking
Method 4 of 4: Cooking
Tips
Warnings
Additional articles

Known for its mild flavor and incredible juiciness, veal tenderloin is every chef's dream. Since the tenderloin is located under the ribs, below the spine, this part of the animal's body is very little exploited during its life. And that is why the meat is so tender, which leads to such a high price. The price of the pieces ranges from $ 5 to $ 10 for 450 grams. Whatever the price, this meat, which is also relatively easy to prepare, is well worth it, especially if you bought it at a discount. Veal tenderloin can be a great hot Christmas meal for the whole family, and one tenderloin is more than enough for 10 people.

Steps

Method 1 of 4: How to choose a tenderloin

1 Take into account that it is better to buy a whole fillet, or a rather large piece. The tenderloin is quite expensive, so it is much more profitable to buy a large piece. In addition, meat is perfectly stored in the freezer, so what you do not cook right away can be stored there until you decide to please yourself again.
- Try storing meat in a freezer-sized vacuum bag for perfect freshness. When you want to defrost the tenderloin, simply remove the meat from the freezer and leave it to thaw slowly overnight in the refrigerator.
2 The best quality and taste for meat labeled "top-notch" or "best". Part of these labels are made to ensure the quality and safety of the product, partly so that the buyer knows what he is purchasing. This USDA label is based on the following factors: marbling (the amount of fat embedded in the muscle), maturity, and the presence of bone. In general, the most important thing is to know that the best quality meat can get is from the labels “top-notch” and “the best”.
- USDA labeling ranks in the following order (from best to worst): First Grade, Best, Fine, Standard, Commercial, Low Grade, Sausage Cut, Canning. The last three categories are rarely seen in retail sales, as they are mainly used in recycling.
3 Choose your cut based on how much you want to cut before cooking. Each piece is sold peeled, unpeeled, or it is a whole piece of tenderloin with lateral muscle and cut fat on the outside. Each of these takes a different amount of time and effort before cooking.
- Peeled tenderloin is sold with cut fat, but the seed coat is in place. The seed coat is a tough, white bonding tissue often found on red meat.
- A piece of unpeeled tenderloin contains both fat and seed coat. This is the cheapest piece of tenderloin, but also the most difficult and time consuming to prepare.
- A whole piece of tenderloin is usually sold peeled, with the lateral muscle present, with the seed coat removed. Since the butcher has already done most of the work for the cook, these pieces are usually the most expensive of all.

Method 2 of 4: Trimming fat

1 Trim excess fat and seed coat from the tenderloin. Again, buy a ready-made slice with cut fat and seed coat if you want to make your life a little easier, or if you've never done it yourself before. If you don't know what you are doing, this process can be quite tricky.
- On a piece of tenderloin, simply cut into the fat or seed coat. Lift the piece with your hand and start cutting off more and more, continuing to lift the layer of fat and seed coat. Continue until you have removed all visible fat and seed coat.
2 Find the film that holds the middle of the meat (also called connective tissue). This film is much fatter and harder than the rest of the fillet. Cut it off and freeze it for later
3 Cut a fairly large piece, also called a chateaubriand, from the main carcass. Wrap and save for later. Chateaubriand is a great piece of meat that can be used in a variety of dishes.
4 For ease of handling (at your discretion), cut the tenderloin in half using a chef's knife. This should be done if you have never cooked tenderloin before, or if you are cooking for a small number of people. A whole veal tenderloin weighs about 2.72 kg, which is more than enough for 10 people.
- Set aside one half of the tenderloin in the freezer or refrigerator for cooking later. Tenderloin can be perfectly stored in the refrigerator or freezer; you just need to slowly defrost the meat in the refrigerator.

Method 3 of 4: Shrinking

1 First of all, prepare a long piece of butcher's twine. Butchery twine works best for tightening the tenderloin, although cotton cords (like for kites) will do just fine too.
2 Place your twine under the roast and wrap the meat.
3 Tie a butcher's knot. Take both ends of the rope and secure the knot with a double loop. Tighten the rope, then twist the ends and tie a simple knot.
- Make sure you leave enough rope when tying the butcher's knot. At the very end of the tightening process, you will need a small amount of rope at both ends.
4 Make a large loop with your hands from the remaining rope. Just wrap the rope around your arm and twist your wrist. You should get a simple loop.
5 Wrap the loop around the cutout and tighten about an inch from the previous loop. Tighten the buttonhole by pulling on the free end while holding the buttonhole knot with your other hand. Make sure the hinge knots are relatively straight.
6 Make another loop and tighten using the same method, separating one loop from the other an inch apart. Continue the process until you reach the end of the piece.
7 Flip the tenderloin once you have pulled off the entire top.
8 Begin to run the rope under and then over each loop in the opposite direction. Pass the rope under the noose, then cash, then underneath again, and so on, pulling the roast piece into a straight line.
9 Continue until you have tied each loop.
10 Finish with a butcher knot on the top of the tenderloin. Take both ends of the rope, make a double knot, and complete the process with a regular knot. Your roast piece is bandaged

Method 4 of 4: Cooking

1 Salt your tenderloin liberally, at least 40 minutes or an hour before cooking. Salting will cause all the moisture from the meat to come to the surface; This is why you can't salt right before cooking, unless you want to cook dry meat. You won't have this problem if you add salt to the meat beforehand:
- Salt will seep into a piece of meat if you have salted it beforehand. This is an osmotic process (dehydration). The osmotic process takes quite a long time, so you need to salt in advance.
2 Allow the tenderloin to reach room temperature. If you've just bought a tenderloin, put it in a cool place in your kitchen. Refrigerated meat usually takes 3-60 minutes to reach room temperature. These meats usually take less time to cook and are easier to cook because the outside will not dry out while the inside is cooked.
3 Season the meat with herbs and spices of your choice just before cooking. Suffice it to say that the simpler your herb and spice combination, the better. Here are some combinations you can try:
- Chopped garlic, fresh thyme, fresh rosemary, black pepper.
- Coriander, thyme, cumin, cloves and nutmeg.
- Curry powder, dry mustard, hot pepper, minced garlic.
4 Preheat oven to 218 ° C.
5 While the oven is preheating, place a large, long-handled skillet over medium heat on the stove. Pour some vegetable oil into a preheated skillet and wait until the oil begins to smoke.
6 Brown a piece of meat on each side for about 4 minutes. You don't need to cook the tenderloin, you just want it to have a nice brown color and a pleasant aroma. Remove the piece from the pan as soon as you're done.
7 Place the bite in a saucepan and insert a food thermometer into the meat. The tip of the thermometer should be deep inside the meat.
8 Cook the tenderloin in a preheated oven until the temperature is 51.1 ° C. The process should take a little less than an hour, depending on the thickness of the tenderloin piece. At this temperature, you will get a medium tender tenderloin with blood. If you would prefer your meat to be less or more cooked through, here are some indicative temperatures:
- 48.8 ° C = half-baked meat
- 54.4 ° C = steak with blood
- 60 ° C = medium rare meat
- 65.5 ° C = grilled meat
- 71.1 ° C = well done meat
9 Remove the meat from the oven and let it rest for 15 minutes before slicing. The meat will continue to cook even after it has been removed from the oven. But, most importantly, the tenderloin, which stands a little before slicing, will be much more juicy.
- The muscle of the meat will contract as it cooks. This will direct all the juices to the middle of the bite. If you cut into portions immediately after removing the meat from the oven, all the juices will come out as they are in the same place. If you let the meat stand for a while, the muscles will relax and the juice will be evenly distributed throughout the piece. To enjoy a juicier tenderloin, let your meat rest for at least 10 minutes.
10 Bon Appetit.

Tips

Drying with a paper towel will help the meat to cook more evenly.
When tying a piece, make sure that the rope holds the meat firmly. A rope that is too tight or too loose will interfere with cooking
15 minutes before the first bite is cooked, remove the second from the refrigerator. Follow the same procedures with it as with the first piece. You can cook this piece of tenderloin until the core temperature reaches 65.55 ° C for a more browned middle.