Tenderloin

Tenderloin – also known as filet – is the most premium and tender cut of veal. It features an exceptionally soft texture that melts in the mouth effortlessly. Extracted from the inner back section, it is prized for its luxury and rarity, as it contains almost no fat or connective tissue. This makes it the top choice for lovers of gourmet steak and refined taste.

Features:

• Exceptional tenderness and unmatched softness, even with quick cooking.
• Almost completely free of fat and connective tissue, making it easy to digest and ideal for light diets.
• A luxurious cut used in the finest restaurants and international recipes.
• Versatile in presentation: can be served as a full steak, medallion slices, or even stuffed in gourmet dishes.

Best Cooking Methods:

• Grilling or quick searing over high heat: for a very short time to maintain its tender texture and natural flavor.
• Hot skillet (sautéing): with a touch of butter, garlic, and herbs to enhance the flavor.
• Oven cooking or stuffed: can be filled with vegetables or cheese and served as a gourmet meal for special occasions.
• Cooking Tip: Do not cook beyond Medium Rare to preserve its tenderness and juiciness.