South American Whole Tenderloin

A whole South American beef tenderloin without chain. Own a piece of South America with this beautiful piece of beef. The cut is characterized by lean muscles with a little marbling. The tenderloin is the tenderest piece of beef. Tenderloin has less marbling but more tenderness. A tenderloin is perfect for preparation as a whole piece in the oven or bbq. The core stays juicier because the heat inside will not evaporate the moisture. Use a thermometer to measure 45 degrees in the core. Take the beef from the heat source leave it to rest for 10 minutes. Serve immediately - do not wrap in aluminum foil. A tenderloin is perfect for light marinating. You can also divide the piece into portions. From the thickest part, you can cut the chateaubriand, which is a cut of about 400 grams. From the middle of the tenderloin you can cut nice round disks of about 200 grams each. This steak is also known as a fillet steak. From the point you can cut small medallions, also known as filet mignons.

Verwijder het zilvervlies met een schepr mes. Kruid de ossenhaas naar smaak en grill deze op hoog vuur rondom bruin. Gaar vervolgens indirect door op 120-150 graden tot een kerntemperatuur van 47-49 graden. Laat vervolgens afgedekt 10 minuten liggen alvorens deze te serveren.