Tenderloin chain comes from the side of an untrimmed beef tenderloin. It’s removed when the connective tissue and silverskin is removed. Typically, it would be trimmed out and either used for stew meat or ground beef, depending on how fatty and sinewy it was. The Tenderloin is known by many names in butcher shops, grocery stores and restaurants. Among those are “Filet of Tenderloin”, “Filet Steak”, “Filet Mignon”, “Tenderloin Steak”, “Tournedos”, Filet Medallions” and even “Chateaubriand”.
Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. It is one of the most desirable cuts due to the muscle being used very little making it particularly tender. It’s very lean, flavorful, and so soft, it practically melts in your mouth. Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn’t get cooked past 140°F in the center. It is always recommended to bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting. It is easy to roast in the oven with simple seasoning of fresh garlic, salt, and pepper. Cook It Long and Low. Meat will get more tender the longer you cook it.
Another way to cook it is by lightly pounding the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4
Contains: “1.5 Kg” Brazilian Beef Tenderloin “Whole Roll” Chilled Chain Off
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