How to choose beef tenderloin? Which part of the cow is beef tenderloin?

The tenderest lean meat in the spine of the cow, the meat is tender and chewy, and it is divided into boneless and boneless. The fillet in the tenderloin is taken from the middle section of the sirloin meat and can be cut into steak. It is high in protein and low in fat, delicious and tender. It can be cooked in a variety of ways, with a smooth taste, suitable for grilling, pan-frying, stir-frying, sautéing, deep-frying, etc. It is the second most consumed meat after pork. The following is how to choose beef tenderloin?

Contents of this article

1. How to choose beef tenderloin

2. Which part of the cow is the tenderloin?

3. How to make delicious beef tenderloin

How to choose beef tenderloin

Generally, the skin of beef tenderloin has distinct characteristics, and you can usually see some red spots on the skin. The ones with red spots are relatively inferior, and the ones without red spots are the best.

The fat part of fresh beef tenderloin will be light yellow or slightly white in color, while the fat part of inferior beef tenderloin will be darker in color and lack the luster that normal fresh beef tenderloin should have. Therefore, when looking at the fat part of fresh beef tenderloin, you can distinguish it by the color characteristics of the fat.

Under normal circumstances, fresh beef tenderloin has an attractive luster and a relatively uniform red color, which looks more pleasing to the eye; the color of poor quality beef tenderloin will be darker and uneven.

Which part of the cow is the tenderloin?

Beef tenderloin, also known as "sirloin", "sirloin" or "fillet", is the most tender lean meat in the spine of the cow. The meat is tender and chewy. It can be boneless or boneless. The fillet in the beef tenderloin is taken from the middle section of the sirloin and can be cut into steak.

Beef is the second most consumed meat in the Chinese diet, second only to pork. It is high in protein and low in fat, and is tender and delicious. It can be cooked in a variety of ways, with a smooth taste, and is suitable for grilling, pan-frying, stir-frying, sautéing, and deep-frying.

How to cook beef tenderloin

Material:

250 grams of beef tenderloin, 50 grams of eggs, 50 grams of wheat flour, 5 grams of green onions, 1 gram of ginger, 10 grams of pepper salt, 1 gram of MSG, 6 grams of cooking wine, 70 grams of peanut oil, and 15 grams of sesame oil.

practice:

(1) Wash the beef tenderloin, remove the fascia, cut into rectangular slices and place in a bowl.

(2) Marinate the beef tenderloin with minced ginger, chopped green onion, pepper salt (3 grams), MSG, cooking wine, and sesame oil (10 grams) for 10 minutes.

(3) Crack the eggs into a bowl, add a little water and beat them, then add flour to make an egg batter.

(4) Place a frying pan on the fire and add peanut oil. When it is 60% hot, add the beef slices coated with egg batter one by one into the pan and fry until they turn light yellow. Remove from the pan and fry until they are done.

(5) When the oil temperature rises to 80% hot, add the beef slices and fry until golden brown. Pour into a colander to drain the oil, place on a plate, and sprinkle with pepper salt.

Material:

500g of raw beef tenderloin, 6 tablespoons of water, 2 tablespoons of soy sauce, 4 tablespoons of salad oil, 1 tablespoon each of black pepper, tomato sauce, and spicy soy sauce, 1 medium spoon of sugar, and 1 teaspoon of dry starch.

practice:

(1) Slice the beef and marinate with 2 tablespoons of water, soy sauce, 1 tablespoon of salad oil and black pepper for 50 minutes.

(2) Add three tablespoons of salad oil to the marinated beef and simmer over high heat for 4 minutes. Simmer over high heat for 2 minutes, remove from the heat, turn over, and simmer for another 2 minutes.

(3) Mix three tablespoons of water, tomato sauce and sugar. Cook on high heat for two minutes, then thicken with one teaspoon of dry starch and one tablespoon of water. Cook on high heat for another minute and pour over the steak.