Beef tenderloin with mushrooms and roasted potatoes
Beef tenderloin with mushrooms and roasted potato
Steak is cut from the leanest and most tender parts of the beef and is therefore relatively expensive. At large barbecue parties, you rarely see it on the grill for that reason. Of course, that doesn’t have to stop you from preparing it for yourself and your party, because it is without a doubt one of the tastiest dishes you can prepare on the barbecue. Especially if you also open your wallet and buy a steak from a quality butcher that has meat from superior breeds of cattle that have feasted on natural foods in succulent pastures. At our butchers, steaks are divided into tenderloin, sirloin steak, côte de boeuf and bullet steak. Beef tenderloin consists of three parts: the head, the middle part and the tip. The head is often used as a chateau briand, the middle piece is cut as a tournedos and the tip is often used for tenderloin tips. A steak cut from boneless côte de boeuf is known as ribeye. Beef tenderloin and bullet steak contain virtually no fat. The tournedos have a firm rim of fat. Ribeye is characterized by marbled fat in the meat. Please don’t go cutting away all that fat. It makes for juicier meat and largely disappears during grilling.
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