Beef tenderloin is also categorized as "sirloin" or "fillet", which is a tender, lean cut from the back of the cow, and can be purchased boneless or unboned, and is suitable for barbecuing. Here's how to make beef tenderloin.
I. Beef Tenderloin with Slipped Egg
Ingredients:
Beef Tenderloin (200 grams), Shiitake Mushrooms (four), Cilantro (two), Ginger (?), Egg Whites (two), Water (moderate), Starch (moderate), Cooking Wine (one tablespoon) Salt (two teaspoons), Pepper (one and a half teaspoons), Sesame Oil (one teaspoon),
2, the beef tenderloin minced, add the marinade mix well, and add a ginger puree marinade time of about 10 minutes. Mince the softened shiitake mushrooms and reserve half.
3. Boil a pot of water, add the beef and mushrooms, and put in about a tablespoon of cooking wine. Turn the heat up to high and turn off the heat as soon as the water comes to a boil.
4: Remove the beef from the pot with a colander, rinse with cold water and drain.
5: Heat a wok, add oil and stir-fry the beef for a while, adding salt and pepper when the beef is browned. Pour the water and starch into the egg white and mix well, then lean the chopsticks against the side of the bowl to let the egg liquid flow down the chopsticks, and beat the circle to let the egg liquid evenly distributed, cooked off the heat.
6, stir with chopsticks, and finally sprinkle with chopped parsley and drizzle with sesame oil.
Two: Black Pepper Beef Tenderloin
Ingredients:
Beef tenderloin (300g), onion (1/2), green and red bell peppers (1), cooking wine (1 tbsp), cornstarch (1 tbsp), water (moderate), black pepper (1 tsp), soy sauce (2 tbsp), dark soy sauce (1 tsp), sugar (1 tsp), oyster sauce (1 tbsp), peanut oil (moderate), salt (moderate).
Which part of the cow is tenderloin
Beef tenderloin, also known as sirloin, sirloin or filet, is the most tender and lean part of the backbone of the cow. Lean meat, tender and chewy, boneless and boneless, beef tenderloin. Filet on the other hand is taken from the middle section of the sirloin and can be cut into steaks.
Beef, after pork, is the second most consumed meat food in the daily diet of Chinese people, with its high protein and low fat, flavorful and tender meat. It is suitable for grilling, sautéing, stir-frying, stir-frying and soft frying.
Nutritional Value of Beef Tenderloin
Beef is different from pork and chicken, it belongs to the red meat in the more warm meat, it can be tonic, nourish the spleen and stomach, eliminating water retention, strengthen the muscles and bones, phlegm and wind, thirst and salivation. Compared with pork, beef is rich in protein and amino acids, more to meet the needs of the human body, can enhance the human immune system and the body's ability to fight disease, help people to replenish blood, repair tissues, especially for the growth and development of postoperative, post-sickness need to be adjusted to the people have a great help. Eating beef in the middle of winter can warm the stomach and spleen.
Beef is sweet in flavor, flat in nature, and belongs to the spleen. Different beef also has different distinctions and efficacy, buffalo meat can tranquilize the fetus and replenish the spirit, yellow beef can tranquilize the middle and benefit the qi, strengthen the spleen and stomach, and strengthen the tendons and bones. Beef and red dates stewed, help muscle growth and promote wound healing.
Beef Tenderloin for the right people
The general population can be eaten, the amount of food per meal should not exceed 80 grams, and once a week to eat beef can be eaten, eat too much, it will increase the amount of cholesterol and fat in the body, overconsumption may increase the incidence of colon and prostate cancer, is not conducive to good health.
Additionally, it is especially suitable for:
Growth and development, post-operative, post-disease recuperation people; in the gas under the hidden, shortness of breath, weakness, muscle and bone, anemia, long illness and yellow eyesight dazzling people.
Unsuitable for people:
1, infectious diseases, liver disease, kidney disease people eat with caution.
2, those who suffer from scabies and eczema, acne, itching should not be used.
3, high cholesterol, high fat, the elderly, children, weak digestion should not eat more.
Notes on the practice of beef tenderloin
1, fresh beef glossy, red uniform slightly dark, fat for the white or yellowish, slightly dry appearance or air-dried film, not sticky, good elasticity, fresh meat flavor. The old beef color dark red, thick texture; tender beef color light red, firm and fine texture, rich in elasticity.
2, beef thicker fibrous tissue and more connective tissue, should be used to cut across the way, the long fibers cut off, and can not follow the fibrous tissue cut, otherwise it is difficult to taste, the meat is also tougher to eat.
3, the date of beef at home only three or four days, storage time to a week as a limit. Beef is easy to blacken and deteriorate after the wind, so pay attention to proper storage. At the same time in order to prevent oxidation and deterioration, should be placed in the refrigerator to save.
4, cook beef, put a hawthorn, a piece of orange peel or a little tea, easier to cook the beef fluffy, better taste.
5, stewed beef to reduce the loss of nutrients, preservation of nutrients.
6, cook the old beef, one night in advance on the surface of the beef smeared with a layer of mustard, the next day with cold water to rinse clean, cook and then put a little wine, vinegar, after treatment of the old beef is easy to cook, and the meat is tender and flavorful.
7, braised beef, you can add a little potherb mustard, enhance the meat flavor, make the dish more attractive.