Beef Tenderloin – The Queen of Meats

Beef tenderloin, also known as fillet or filet mignon, is undoubtedly one of the most prized and tender cuts of beef, rightly called "the queen of meats." This lean and extra-tender muscle comes from the loin area of the cattle's back and is renowned for its delicate flavor and minimal fat content.

Why is tenderloin so exceptional? Its unique texture and tenderness are due to the fact that it is a muscle that is not heavily used during the animal's life. The result is meat with very fine muscle fibers that literally melts in your mouth.

Culinary Uses: Tenderloin is ideal for preparing a variety of festive dishes. Its qualities are best highlighted with quick cooking methods. It is perfect for:

• Steaks: From juicy T-bone to filet mignon, tenderloin is the foundation for the perfect steak.
• Roast Beef: Slowly roasted tenderloin makes a delightful roast beef for the whole family.
• Tartare: Thanks to its tenderness, tenderloin is an excellent choice for preparing fresh beef tartare.
• Festive Roasts: And of course, we must not forget the iconic Czech "Svíčková na smetaně" (Beef Sirloin in Cream Sauce), where its tenderness harmonizes with a rich sauce.

No matter how you choose to prepare it, you can never go wrong with tenderloin. It's a guarantee of a culinary experience that will satisfy even the most discerning gourmets.

Tip: For maximum flavor and tenderness, we recommend letting the meat rest at room temperature before cooking, and after cooking, allow it a few minutes to rest so the juices can redistribute evenly.