A tenderloin fillet steak of Uruguayan bovine is something really special. This tender muscle has a amazing reputation and for sure if it comes to beef from South-America. The cattle graze their whole lifes on the Pampa's. This causes that the beef contains more spices and you will taste that in the tenderloin. The tenderloin fillet steak is cut of the middle piece of the tenderloin, which is circa 1,5 kilo's at the Sout-American bovine.
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A nice preparation method of Pitmaster X: