Name: Recensione di Tenderloin di hurkanakbiyik presso Mr. Meat Steakhouse, Amsterdam, Paesi Bassi
Item: Tenderloin
Rating: 4.6
Author: hurkanakbiyik

Beef tenderloin is the long, tapering muscle that runs along the inside of the spine beneath the ribs, the psoas major, and it is the most tender cut on the animal because it does almost no work. A whole one weighs two to three kilos and yields a chateaubriand from the thick centre, filet mignon medallions from the narrower section and a tail that is diced or minced; the French call the whole piece the filet, the British fillet, and the Americans sell both the whole roast and the steaks under the tenderloin name. The same muscle sits inside the T-bone and porterhouse opposite the strip. Its reputation and price rest on texture alone: it has little intramuscular fat and a mild flavour, which is why classical cooking wraps it in bacon, pairs it with béarnaise, pepper sauce or a red wine reduction, buries it in pastry as beef Wellington, or serves it raw as tartare and carpaccio, where tenderness is the whole point.

The muscle is trimmed of its silverskin, a tough membrane that will not break down in cooking, and of the chain, a ragged strip along one side. Steaks are cut thick, four to five centimetres, because a thin fillet overcooks before it browns; they are dried, salted, seared hard in a very hot pan with a little fat for two minutes a side, then either finished in a moderate oven or basted with butter in the pan until the centre reaches around 52°C for rare or 56°C for medium-rare, and rested for as long as they cooked. A whole roast is tied to an even thickness, seared all over and roasted at a low temperature, around 120°C, to the same core, which takes forty-five minutes to an hour; the low oven is what gives an even pink from edge to edge. Cooking it beyond medium is a waste of the cut, since it has no fat to keep it moist and goes dry and grey.

Judge a tenderloin on what it is and not on what it is not. The crust should be dark and even, the interior a uniform rosy pink with no grey band under the surface, and the texture soft enough to cut with the side of a fork but still with a clear grain; the juices should be clear and red, not pooling. The flavour will be mild, so the seasoning and the sauce carry it, and the sauce should be made in the kitchen and added in moderation. Mark down a steak cooked past the order, a grey band from a pan that was not hot enough, silverskin left on so a slice is chewy along one edge, a steak that is mushy rather than tender, which can mean it was mechanically tenderised or badly aged, a sauce that smothers it, and any tenderloin dish priced on the name and served in a portion under 150 grams. If a plate of tenderloin tastes mainly of salt and butter, that is the cut doing its job.

Tenderloin

Netherlands

Mr. Meat Steakhouse

Pretty nice tender beef pieces served with fries. Cooked really nice and it was so much soft. This is called “Hermel op Aarde”. I could have feel like in the heaven if they served this food hot. Everything was perfect but the food was literally cold. It was 200gr.

Recensione di Tenderloin di hurkanakbiyik presso Mr. Meat Steakhouse, Amsterdam, Paesi Bassi

Filetto

Mr. Meat Steakhouse

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