Veal tenderloin– the most tender, juicy and dietary meat, which few people know how to cook deliciously. Do you want to learn how to fry melt-in-your-mouth steaks, prepare gourmet appetizers, and properly bake veal tenderloin? T-Bone Academy will share knowledge.

Veal tenderloin: cooking secrets

Veal tenderloin is an elongated muscle without veins, covered with thin films. Its color is bright pink, and its taste and aroma are not too pronounced. Meat is considered lean and dietary. Moreover, it is very beneficial for the body. If you buy tenderloin at the market, be careful, they often pass off cheaper pork as veal. It can be distinguished by its pale color. To avoid getting into trouble, we advise you to find “your own”, trusted supplier of meat products. available at the T-Bone steakhouse at the Capital Market.
How to properly cook veal tenderloin? First of all, it needs to be cleaned of films. A sharp knife will help you with this. Cut the films as close to the meat as possible. If you want to cook steaks from the tenderloin, place the cut on a cutting board to make it easier to cut across the grain. Cut the veal into medallions 2.5-3 cm thick. If the steaks are thinner, they will turn out dry.
Make sure the meat is at room temperature. On average, this takes 20-30 minutes. Dry the veal and season with spices. Heat olive oil in a cast iron skillet, add a slice of butter and stir. Place in a hot frying pan and fry for 2-3 minutes on each side, no more. This way you will retain maximum juice and tenderness of the meat. You can make sure that it has reached medium rare frying using a culinary thermometer: it should show a temperature of 53-54°C. The finished medallions should rest under the foil for a couple more minutes.

Veal tenderloin in the oven

Want to cook a whole veal tenderloin? It is best to bake it in the oven. To do this, strip the meat from films, rub with salt, ground pepper and garlic powder. Then drizzle with olive oil, Worcestershire sauce and give the meat a little massage. Preheat the oven to 200°C in grill mode, and place the meat on a baking sheet lined with foil. Roast the tenderloin until medium rare, about 15 to 20 minutes. To avoid missing the mark, use a meat thermometer, the probe of which is attached to the screen with a cord. In this case, you do not need to open the oven and take out the meat to find out the doneness. Check the thermometer screen periodically. Don't forget that cooked meat will need time to rest. After which it is cut into slices and served with your favorite sauces.

Tenderloin Vitello Tonnato

Vitello Tonnato is an Italian appetizer that literally translates as “tuna veal.” This is thinly sliced ​​boiled veal tenderloin with white tuna sauce. It is believed that the dish appeared in the Middle Ages and initially it contained not tuna, but anchovy. In those days, salt was a valuable commodity and was quite expensive. Resourceful entrepreneurs bought it in other regions at a relatively low price and transported it in barrels between layers of anchovies. Naturally, the fish was salted and sold at a low price. People who did not have money for salt used crushed anchovies instead.
The veal tenderloin must be completely free of membranes. Add it, coarsely chopped carrots and celery. Add a few cloves, allspice, bay leaves, sage and rosemary. Place all ingredients in boiling water. Cook at low simmer for 30 minutes. Then leave the meat to cool under the foil.
For the sauce, whisk a spoonful of mustard with a couple of yolks until smooth. Then start blending the mixture with an immersion blender, gradually adding olive oil until the sauce becomes thick and glossy. Mash the canned tuna with a fork, add a little olive oil, chopped capers, mashed salted anchovies and lemon juice. Combine with white sauce, salt and pepper.
Cut the tenderloin into slices and place on a plate in one layer so that the pieces slightly overlap each other. Pour the spicy sauce over the Vitello Tonnato, leave to marinate for 5 minutes and serve, garnished with capers.

Lamb is a source of complete protein, which cannot be replaced with proteins of plant origin. After all, they do not contain all the essential amino acids, like animal proteins.

It’s not for nothing that veal tenderloin is popular all over the world; dishes made from it will help gourmets prepare delicious meat.

Roasted veal tenderloin

You can fry veal in a variety of ways. It is combined with tomatoes, sweet peppers, onions, apples, cherries, and quince. But for those who prefer pure taste, a recipe for fried meat in a frying pan is suitable.

To prepare 3 servings of veal you will need:

• Tenderloin, steamed, 900 - 950 g.
• Ghee butter 30 g.
• Lenten oil, preferably olive oil 30 ml.
• Salt 5-6 g.
• Pepper 2-3 g.

Preparation:

1. Wash the tenderloin, blot the water with a napkin, cut out all visible films.
2. The meat is cut into pieces no thinner than 1 cm and no thicker than 1.5 cm. Important! Meat that is cut too thin can dry out, and meat that is too thick can be undercooked.
3. Veal is salted and peppered. To preserve the natural taste, do not over-salt the meat and use too many spices.
4. Heat ghee in a frying pan and pour vegetable oil into it.
5. Pieces of meat are laid out in one layer
6. Fry it without a lid, on each side for 5-6 minutes.

Ready fried veal is served as a separate dish or with a side dish.

With a properly selected side dish of fresh vegetables, it can be eaten even by those who adhere to low-calorie diets, because 100 g of such veal contains about 160 kcal.

Veal tenderloin steak

Despite the fact that the recipe for cooking is already in the cookbooks of England in the 15th century, the real boom of this dish began after the discovery of America and the appearance of cattle from Europe there. Experts prepare many types of steaks.

They differ not only in the degree of roasting of the meat, but also in what part of the carcass this meat was cut from. At the household level, a thick edge from the central part of the tenderloin is suitable for steak.

For two servings you need to take:

• Veal tenderloin 500 - 550 g.
• Pepper and nutmeg to taste
• Salt 3-4 g.
• Oils 30 ml.

Preparation:

1. The meat is washed, dried and, if necessary, the so-called seed coat is cut off - a dense layer of light connective tissue
2. The meat is cut into pieces 2.5 - 3.0 cm thick. You need to cut across the grain
3. The meat is sprinkled with salt and spices. The set of spices can be anything, but it is important to maintain a sense of proportion
4. After 40 minutes, heat the odorless oil in a frying pan
5. Each piece is fried on both sides; a fried layer should form on the surface of the meat. Frying time about 4 minutes per side
6. After this, the steak is transferred to a fireproof form. For this stage you will need a special thermometer. If it is not there, then you will have to navigate by time. The thermometer is immersed in the thickness of the meat and everything is placed in. The temperature in it should already be + 210 degrees
7. If you want a rare steak, you need to wait until the thermometer reads 54 -55 degrees. If you need complete frying, the temperature should rise to + 65 + 66 degrees. If there is no thermometer, then the steak should be kept in the oven for 25 - 40 minutes.

Important! If the tenderloin is very thin, then for a juicier steak, you can place two pieces on top of each other and tie tightly with harsh thread or twine. This piece is prepared whole and cut into slices ready-made.

Veal tenderloin in the oven

Cooking veal in the oven is the most convenient and easiest way; it is suitable for most housewives. Especially if the meat needs to be cooked for a significant number of guests.

To cook tenderloin in the oven you need:

• A piece of tenderloin weighing 950 - 1000 g.
• Table mustard 60 g.
• Salt 9-10 g.
• Garlic4-5 cloves
• Pepper, ground, black to taste

Preparation:

1. If the meat is frozen, defrost it at room temperature or in the refrigerator.
2. After this, the meat is washed, excess moisture is removed with a napkin and all excess films are cut off.
3. After this, rub the piece with mustard and let it sit for a quarter of an hour.
4. Salt and pepper the meat to taste
5. Make several punctures in the tenderloin and stuff it with pieces of garlic.
6. Leave the meat for another 30 - 40 minutes
7. The piece is wrapped in foil
8. The oven is heated to + 200 degrees and the meat is already hot
9. Bake it for 45 - 50 minutes
10. After this, reduce the heat to + 100 degrees and keep the meat for another quarter of an hour.
11. After this, remove the veal from the oven and cut into pieces.

This meat is not only tasty, but also very healthy, since it is prepared without adding excess fat. The calorie content of 100 grams does not exceed 140 kcal. The protein content is 18g/100g, fat content is no more than 5-6 g/100g.

Success depends not only on the skill of the cook, but also on the quality of the products. It is better to choose veal tenderloin in pairs. This can be done at the market or in a special section of the supermarket.

A good tenderloin is not the cheapest product and the following tips will help you choose it:

1. Ask the seller for a tenderloin - a piece of meat from the back of the calf from the shoulder to the lower back
2. The color of real veal, not beef tenderloin is light pink
3. It is desirable that thin veins are visible on the cut; such meat will be juicier
4. If the edge of the meat has dried out a little, then you should not refuse it, since such a piece is better ripened
5. Fresh tenderloin has a faint smell of raw meat
6. To determine the amount of meat, you need to remember that when fried it loses at least a third of its weight, the approximate yield of the finished product per 1 kg is 650 grams

1. For a steamed product you need to use a minimum of spices, but a frozen product can be seasoned more strongly
2. It is better to defrost the tenderloin on the bottom shelf of the refrigerator.
3. Before frying, you need to keep the piece at room temperature to warm it up.
4. Do not fry in oil with a strong smell; it is advisable to choose olive oil, ghee or rendered fat.
5. When frying in a pan, do not turn the meat too often and fry it in large batches

Another video recipe for cooking veal tenderloin.

2016-03-05

Date: 03/05/2016

Tags:

Hello my dear readers! If there are real “meat eaters” among you, then they will certainly appreciate the dish that we will prepare today. It cannot be considered particularly complex. You just need to know some subtleties of cooking. So, today we will look at how to prepare the most tender veal medallions.

First of all, I want to warn you that you should prepare this dish only from meat that you are sure is suitable for frying. If not, then it’s better to make something else out of it, or rather, choose a different cooking method - stewing, for example, or baking. The easiest way for a beginner to start preparing medallions is from the tenderloin - it is softer than the meat of any other part of the carcass. When it comes to “texture,” tenderloin has plenty of competitors, but in terms of tenderness, it is the undisputed favorite.

Where can you get cuttings for medallions, you ask? It is best to get it from trusted butchers at the market or in butcher shops with a good reputation. Usually butchers are very sociable and cheerful people; they will tell and show you everything you need. I have been going to the same butchers at the market for 25 years, you could say we are “friends”. I know who their names are, who their wives and children and grandchildren are. For so many years we have almost become close. Simple human relationships in such matters as choosing good meat, it turns out, are also very important!

After you have become the owner of the treasured piece, you should attend to its preparation. The recipe, of course, must be chosen in advance. Although, you can not “bother” at all and vulgarly fry veal, cut into thick slices, in butter. It will already be very tasty. Especially if you don't dry it out.

For those who like very well-done meat, I would not recommend making medallions from veal tenderloin. Never pound the tenderloin pieces before frying. This is the biggest and most common mistake. By departing, you create irreversible changes in the internal structure. When frying, such “exhausted” “beaten” meat will intensively release moisture and turn into an indigestible mess, and not a delicacy.

A little “educational education” has been carried out, now with a clear conscience we can proceed to the main part of our meeting. We arm ourselves with a sharp knife, a cutting board, a good mood and head to the kitchen! Today I am not giving a step-by-step detailed recipe - rather, it is a guide to action and main directions. Following them, I advise you to improvise, and you will succeed!

Recipe for veal medallions with photo

Ingredients

1. Tenderloin.
2. Coarsely ground black pepper.
3. 1 tablespoon butter.
4. A few sprigs of rosemary or thyme (optional).
5. Salt.

How to cook

Love the medallions medium rare. They are the most delicious. Experiment not only with technology, but also with your preferences. Over time, tastes change - verified!

My comments

• Before cooking, each piece of veal can be wrapped in a strip of smoked bacon or. The wrap should be “overlapping” and additionally secured with a piece of toothpick.
• Veal fillet can also be prepared in the same way as.
• Some people prefer to bake medallions in the oven, but I believe that we have already covered the best cooking methods.
• Very soon I will introduce you to excellent frying pans, casserole dishes and casserole dishes made in Italy with many advantages. Follow the news on the blog! Prices for my readers will be the most favorable.
• I recommend looking at the Astia online store for good knives, kitchen appliances and equipment.

Share your recipes, my dear readers, I will be grateful for your recipes and photos. If the article was useful to you, then click on the social network buttons - then the information will become available to your friends. subscribe to blog updates to always stay up to date with news and interesting events. Our meeting has come to an end. I wish you all the best and see you tomorrow!

Fried beef tenderloin is one of the most tender and soft options for how to cook beef in a frying pan. Compared to other cuts of beef, tenderloin is considered the softest and most tender. But on the other hand, beef tenderloin is quite expensive.

To cook, the tenderloin must be cut, always across the grain, into pieces of approximately equal thickness - 1 - 1.5 cm. This thickness is needed so that the meat is completely fried, but does not have time to burn or dry out (become tough). If you want to get a rare beef tenderloin steak, then you need to cut it thicker - 2-3 cm.

All pieces should be salted evenly and then placed in a heated frying pan with vegetable oil. The fire on the stove should be set to maximum. Fry on each side for about 3-4 minutes. There is no need to close the lid.

01. Piece of beef tenderloin - 600 grams

02. Beef tenderloin cut into thin (1 - 1.5 cm) pieces

03. Tenderloin in a frying pan in oil

04. Tenderloin already fried on one side

05. Ready-made juicy fried beef tenderloin pieces

06. Roast beef tenderloin cut

As a side dish for fried tenderloin, the following are perfect: potatoes (fried, boiled and mashed), buckwheat, rice, pasta, vegetables or just bread.

Veal has a delicate taste, which is why it is often used for cooking. Veal tenderloin is located under the ribs, and therefore practically does not suffer during the life of the animal. For this reason, the meat has a soft and tender texture and is much more expensive than other parts of the calf's body.

Features and differences from pork

Veal is considered a nutritious and easily digestible meat that can be eaten even by children starting from 8 months of age. In terms of nutritional content, veal tenderloin is similar to beef: it is rich in B vitamins, vitamin E and PP, which promotes bone growth and the formation of new cells in the child. The beneficial microelements contained in meat form blood cells and help improve the structure of the skin, hair, and internal organs.

Veal meat contains a rich complex of vitamins and minerals, which makes it possible to use it for preparing dietary dishes. These substances improve the functioning of the gastrointestinal tract, boost the immune system and normalize the functioning of the heart.

Veal should be eaten if you have iron deficiency anemia. But at the same time you need to combine it with products containing ascorbic acid. It is also useful to eat tenderloin for people involved in heavy physical activity to replenish the lack of protein and iron in the body.

Veal has some similarities to pork, and therefore it is important to know how to distinguish them. This is quite easy to do. Firstly, veal meat is pale pink in color, while pork is pink in color. Secondly, veal tenderloin weighs slightly more than pork tenderloin and can reach 800–900 grams.

With this product you can lose extra pounds. But to achieve the effect, you must eat boiled or baked meat. It is important not to overeat and not include it in your daily diet.

Eating veal tenderloin is prohibited if you have an individual intolerance or allergy to cow protein. In addition, meat can be dangerous for people with gout.

Selection rules

Before purchasing a good veal tenderloin, you need to pay attention to some nuances.

1. The piece should have a uniform pale pink color without any blemishes. Otherwise, you may purchase a product that has been improperly stored.
2. Fresh meat is distinguished by white fatty streaks. Yellowness indicates a long stay on the counter.
3. A fresh cut quickly regains its shape with light pressure, while an old one retains its dent for a long time.
4. When purchasing a packaged product, you should make sure that there is no water in it, as this indicates pre-freezing.
5. A high-quality and fresh piece has a delicate, pleasant smell. If there is a strong specific smell or if there is no aroma, you should refuse to purchase.
6. You should buy meat from trusted places. Dangerous products will have a low price and be sold by dubious sellers.

It is best to store veal tenderloin in a plastic bag on the bottom shelf of the refrigerator.

If the product will not be used for cooking in the next two days, then it must be frozen in the freezer.

You can defrost meat only once, since repeated freezing will lead to a change in its quality. The piece may become rough and fibrous or spoiled.

To extend the shelf life of meat, you need to place it in any marinade. It usually consists of water, onion and vinegar, but other types of marinade can be used.

Best Recipes

Veal tenderloin has a delicate and juicy taste, and therefore is used to prepare many dishes. But before you start cooking meat, you need to trim off excess fat and the seed coat. This process can be avoided if you first purchase a cleaned piece.

Chops

To prepare this dish you will need the following ingredients:

• 500 g veal tenderloin;
• 1 lemon;
• 1 green apple;
• 1 onion;
• 150 g cream;
• 25 grams of vinegar;
• 25 g butter;
• a pinch of salt;
• ground pepper;
• sunflower oil.

Preheat the oven to 180 degrees. We thoroughly wash and dry the meat, then cut it into thin pieces. We lightly beat all the pieces using a special hammer, after placing them in a plastic bag.

Rub the meat with salt and pepper. Place it in a heated frying pan greased with sunflower oil. Fry each piece on both sides until golden brown. Place the fried chops on the pan and bake for an hour.

Separately, cut the lemon and apple pulp into cubes. Chop the onion. Fry everything in vegetable oil for a couple of minutes, then pour vinegar and cream into the pan, add salt and pepper. As soon as the sauce has reduced by half, turn off the stove and pour the contents of the frying pan into the pan with the prepared chops.

Additionally, the dish can be decorated with lettuce leaves and tomatoes.

Steak in a frying pan

To prepare veal steaks you will need:

• 800 g veal tenderloin;
• 40 grams of melted butter;
• 35 ml olive oil;
• salt, pepper to taste.

The meat is washed and cut into pieces approximately 1 cm thick. Salt and pepper each piece, then place in a preheated frying pan, greased with melted oil and olive oil. Fry the meat on both sides for 10 minutes, then place it on a flat plate.

Steaks can be eaten as an independent dish, or served as an addition to a side dish.

Wiener Schnitzel

To prepare the dish you will need the following ingredients:

• 900 g veal tenderloin;
• 2 chicken eggs;
• 50 grams of wheat flour;
• 40 g breadcrumbs;
• sunflower oil;
• salt, pepper to taste.

Wash the tenderloin and cut it into thin slices. Beat the pieces with a kitchen hammer, add salt and pepper. In a separate bowl, beat eggs with 3 tablespoons of water. Place the frying pan on the fire and pour vegetable oil into it. Dust each slice with flour, then dip in beaten eggs and roll in breadcrumbs. Place the pieces in a frying pan and fry on both sides for 4 minutes. After frying, remove excess oil using paper napkins.

You can cook delicious schnitzels in the oven. To do this, you must first fry them on both sides until golden brown, and then place them on a baking sheet. Schnitzels should be baked at 200 degrees for 6–7 minutes.

Grilled

To prepare the dish, you will need to cut the tenderloin into thin slices, salt and pepper them. Then you need to grill the veal chops on both sides for 6 minutes.

This recipe calls for a special homemade sauce that will add incredible flavor to the chops.

To make the sauce, use a blender to chop 1 small onion, 5 cloves of garlic, 4 sprigs of thyme and a teaspoon of ground pepper. In a separate bowl, heat 90 ml of olive oil, then add 20 grams of cumin, chopped onion, garlic and thyme, as well as a teaspoon of sugar.

After the sugar has completely dissolved, pour half a glass of apple juice, 30 grams of ketchup and a teaspoon of vinegar into the bowl. Season everything with salt and pepper to your taste and cook for 6-8 minutes. The finished sauce is poured into a gravy boat and served to the table.

For the recipe for tenderloin stuffed with mushrooms, see the following video.