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    Tenderloin is a very tasty beef cut. The delicate, lean meat is good for quick roasting or short frying. Tenderloin, being the least worn-out and thus noble muscle, is often used to make tartare or carpaccio. If fried, tenderloin is salted by the end of the dish making process. For roasting, tenderloin may be rubbed with salt, pepper and minced garlic. It may also be spread with a layer of mustard.