Beef Tenderloin/ Filet Mignon

Tenderloin Cut:

• The tenderloin is one of the most tender and prized cuts of beef. It comes from the loin area of the cow, specifically the psoas major muscle, which does minimal work, resulting in its buttery texture.

• It is lean with minimal marbling but is exceptionally tender and mild in flavor compared to other cuts.

• Texture: Extremely tender and smooth, almost melt-in-your-mouth.

• Flavor: Mild, delicate, and slightly sweet, making it versatile for various seasonings and cooking methods.

• Appearance: Typically a long, cylindrical cut with a fine grain and a deep red color.

Cooking Methods:

• Grilling or Pan-Searing: Ideal for creating a flavorful crust while keeping the inside tender and juicy.

• Roasting: Perfect for cooking the tenderloin as a whole, often used for dishes like beef Wellington or roast beef.

• Steaks: Cut into filet mignon steaks, which are often served in high-end restaurants.

• Stir-Frying: Thinly sliced tenderloin works well in quick-cook dishes.
  

New Zealand is renowned for its high-quality beef, which comes from cattle raised in a natural, free-range environment. The animals graze on lush pastures, resulting in lean, flavorful, and tender meat.

The country's strict farming standards and clean environment contribute to the superior quality of the beef.