Cooking Tenderloin
- Tasty Tips For Cooking
Tenderloin
© Copyright
2009,
D. Alan Carter / All Rights
Reserved
Tenderloin, as the name suggests,
is cut from the loin of a steer or heifer, or
in the case of pork, the domestic pig. The
muscle in question is the psoas major muscle,
and this is one weak muscle. Not to worry -
it's that very lack of activity that makes this
the most tender part of the animal. When left
as a whole, the tenderloin is called a fillet.
Slice it, and you've got steaks. Either way,
we've got tips and recipes that will give your
family and guests something to savor and
remember. Let's explore.
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By
Harriet Hodgson
Every so often you want to splurge on a
meal. You want to serve a meal that family and
friends remember for months. Beef tenderloin is
one of the first cuts of meat that comes to
mind. Though beef tenderloin is the perfect
choice for your celebration dinner, it is a
pricey choice. Thankfully, many grocery stores
have sales on beef tenderloin during the
holidays.
Do not buy wrapped slices of meat because
they cost $7.00-$8.00 more than whole
tenderloin. If the tenderloin is sealed in a
plastic wrapper, chances are you will have to
buy the whole thing. A specialty butcher shop
may be willing to sell you half a tenderloin or
less. Beef tenderloin is also known as
Chateaubriand and Filet Mignon.
Chateaubriand is a whole tenderloin that has
been grilled. Some professional chefs and home
cooks insert slivers of garlic into the
tenderloin before they grill it. If you don't
have a grill, roast the whole...
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more...
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