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Tenderloin

Very lean, tender, soft muscle of cattle located under cattle´s backbone. Due to its meat profile and texture is considered as the highest quality beef part and also the most expensive one. Only limited amount of this beef part is available (approx. 4 kg from the whole bull). Excellent for minute cooking, steaks, Wellington dish, beef tartare.

Tenderloin

Beef Wellington

Ingredients

  • 750g tenderloin
  • 500g puff pastry
  • Egg
  • Salt and pepper
  • 15 slices of Parma ham
  • 500g mushrooms
  • 1 onion
  • 1 clove of garlic
  • Olive oil
  • Butter
  • 100ml white wine
  • Dijon mustard

Method

  1. Firstly, tie meat with a kitchen twine and stir-fry deeply on all sides in a hot non-stick pan (approx. 40 seconds on each side).
  2. Let meat cool a bit, then salt and pepper thoroughly, smear with mustard, cover with slices of ham, wrap into a foil and put wrapped meat in a fridge for an hour.
  3. Fry onion finely chopped with pressed garlic in butter and oil, after a while add sliced mushrooms into tiny pieces and fry until brown. Salt and pepper, pour wine and let it evaporate.
  4. Spread puff pastry with whisked egg, then with ½ of mushroom mixture, place meat wrapped in ham, cover meat with second half of mushroom mixture and finally wrap it like a strudel and spread it with whisked egg from outside as well.
  5. Bake in an oven preheated to 195°C for 30 minutes.
  6. Serve with mashed potatoes and spinach.

Carpaccio with homemade arugula pesto

Ingredients

  • 500g tenderloin
  • A handful of arugula for decorating
  • Parmesan cheese for sprinkling
  • Lemon juice
  • Salt and pepper
  • Extra virgin olive oil
  • Arugula pesto (1 clove of garlic, 5 handfuls of arugula, salt, 4 tablespoons grated parmesan, approx. 6 tablespoons extra virgin olive oil, 2 tablespoons pine nuts)

Method

  1. Slice tenderloin thinly. Insert each slice between two foils, tenderize it to a very thin slice, wrap each slice into a ball, tap the ball with your palm to gain a flat piece, then tenderize again placed between the foils to a very thin slice. Finally, put slices placed between the foils in a fridge and let them rest for one hour.
  2. Meanwhile, prepare arugula pesto by mixing all ingredients in a blender.
  3. Serve salted and peppered slices of meat lightly drizzled with lemon juice and olive oil with arugula pesto, sprinkled and decorated with parmesan cheese and fresh arugula.