In terms of location, beef tenderloin refers to the meat in the back spine of cattle, with fine fibers and bright red lean meat. The outer ridge of cattle refers to the long strip of meat next to the lateral joint of lumbar spine. Compared with tenderloin, the meat is thicker and the fat part is connected to the outside, so it will be mixed with a little fat. In terms of meat quality, tenderloin and tenderloin are tender, but tenderloin is the second. From the perspective of cooking, the steak and beef we often eat for barbecue are tenderloin, while the beef used for cooking, such as black pepper beef tenderloin and stir-fried beef, is tenderloin. However, there is little difference between tenderloin and tenderloin, and the purchase price is similar. When cooking, the tenderloin and the tenderloin are almost universal.
The filet mignon, which we often eat, is the middle part of beef tenderloin, cut 3.5-4 cm thick. Because it is pure lean meat, it can lock more juice. Too thin will cause water loss and cause firewood smell. The steak was marinated evenly on both sides with salt, pepper and olive oil for more than two hours, and then fried in yellow oil. Sirloin beef is made of sirloin and is rich in fat. This is the biggest feature of beef brisket. After pickling with sea salt and black pepper, the fat in the fat part slowly overflows and is absorbed by lean meat, and the taste will be more fragrant.
Moreover, when we cook beef tenderloin with a knife, we should remove the fascia when handling it, otherwise we will not chew it when eating it. Cut into pieces or strips against the texture of meat, evenly add cooking wine, salt, soy sauce and raw flour, and marinate for half an hour. Beef must be marinated in advance, otherwise it will be very firewood. And pay attention to the process of frying meat must be fast, not too long, otherwise the gravy will evaporate and the meat will definitely become firewood.