"Beef Tenderloin" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef Tenderloin is a soft, tender part of the carcass located in the most 'inactive' area—the inside near the spine. Thanks to this resting area, the meat has a high degree of marbling and tenderness.

The tenderloin is obtained from muscles not involved in movement, so it typically has little fat marbling.

Beef tenderloin is valued for its delicate flavor and tenderness. It is suitable for dietary and children's nutrition, as well as for those watching their figure.

Because of its delicate texture, the tenderloin should not be cooked for a long time at high temperatures. It can be quickly seared in a skillet or on a grill, and then finished to doneness in the oven.

When buying, pay attention to the color and texture of the meat. Beef tenderloin should be a rich red color and have a firm, springy texture. It is also worth checking the shelf life and storage conditions.

Here are some tips for preparing beef tenderloin:

1. For pan frying, use a non-stick skillet or add a little oil.

2. Sear the meat on both sides until a golden crust forms.

3. Finish cooking in the oven at 180 degrees Celsius for 5-10 minutes, depending on the thickness of the cut.

4. To check doneness you can use a meat thermometer. The internal temperature of the tenderloin should be 60-65 degrees Celsius.

5. After searing, let the meat rest for 5-10 minutes before slicing and serving.

These are just general guidelines, and everyone can experiment with recipes and cooking methods to find their ideal option.