Beef tenderloin

How to prepare beef tenderloin

Beef tenderloin is meat of very high quality and delicate tissue. It does not require long thermal processing and is great for frying, grilling and baking whole. In Poland, it is especially known in the form of mignon steak. However, it has many more uses and is an almost unlimited source of culinary possibilities. It is used to prepare, among others: steaks (it is great for grilling and frying in a home pan), for baking whole, for tartare and carpaccio. The braid of the tenderloin can be used for cevapcici, soufflés and skewers. Recipes for dishes from this meat can be found on our blog, and instructional videos on you tube.

What are the nutritional values ​​of tenderloin

Like all elements of the beef carcass, tenderloin is also rich in protein and contains a significant amount of B vitamins. It is also low in fat and is a rich source of minerals such as zinc, selenium, phosphorus, potassium, magnesium and iron. There are 1200 calories per 454 g of meat. It is therefore perfect for people who care about their health and slim figure.