TENDERLOIN

With a low fat content and a mild flavor, the tenderloin is the tenderest of beef cuts. Ideal for tall steaks such as medallions or tournedos, it can also be used in beef stroganoff. A famous dish that uses the cut whole is the roast beef, which is sealed on all sides in a pan and then placed in the oven to reach ideal point. Juiciness, softness and versatility are its main characteristics.