Calf 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, cook a gourmet appetizer, and bake veal tenderloin properly? The T-Bone Academy will share knowledge.

Veal tenderloin: cooking secrets

Calf tenderloin is an oblong muscle without veins, covered with thin films. Its color is bright pink, and the 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 in the market, be careful, cheaper pork is often given out for veal. It can be distinguished by its pale color. In order not to get into a mess, we advise you to find "your", trusted supplier of meat products. you can in the T-Bone steakhouse shop in the Capital Market.
How to cook veal tenderloin? First of all, it must 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 the board so that it is convenient to cut across the fibers. 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, it takes 20-30 minutes. Dry the veal and season with spices. Heat the olive oil in a cast iron skillet, add a slice of butter and stir. Put on a hot pan and fry for 2-3 minutes on each side, no more. So you save a maximum of juice and tenderness of the meat. You can make sure that it has reached Medium Rare with a cooking thermometer: it should show a temperature of 53-54 ° C. Finished medallions should rest under the foil for another couple of minutes.

Veal tenderloin in the oven

Would you like to cook a whole veal tenderloin? It is best to bake it in the oven. To do this, clean the meat from the 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 15-20 minutes. In order not to miss the roast, 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 roasting. Periodically look at the thermometer screen. Remember that cooked meat will need time to rest. Then it is cut into slices and served with your favorite sauces.

Vitello Tonnato from tenderloin

Vitello Tonnato is an Italian appetizer that literally translates as "veal tuna". This is thinly sliced ​​boiled veal tenderloin with white tuna sauce. It is believed that the dish appeared in the Middle Ages and originally 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 had no money for salt used crushed anchovies instead.
The veal tenderloin must be completely stripped of films. Put it, coarsely chopped carrots and celery. Add a few clove buds, allspice, bay leaf, sage and rosemary. Dip all ingredients into boiling water. Cook at a low boil for 30 minutes. Then leave the meat to cool under the foil.
For the sauce, whisk a spoonful of mustard with a couple of egg yolks until smooth. Then begin to beat the mass with a submersible blender, gradually pouring in the 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 dish in a single layer so that the pieces overlap slightly. Drizzle Vitello Tonnato with the spicy sauce, marinate for 5 minutes and serve garnished with capers.

Veal has a delicate taste, so it is often used to prepare culinary dishes. 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 from 8 months of age. In terms of nutritional properties, veal tenderloin resembles beef: it is rich in B vitamins, vitamin E and PP, which promotes bone growth and the formation of new cells in a child. Useful trace elements that are part of the 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 allows it to be used for preparing dietary dishes. These substances improve the functioning of the gastrointestinal tract, increase the immune system and normalize the functioning of the heart.

Veal must be eaten with iron deficiency anemia. But at the same time, you need to combine it with products containing ascorbic acid. Also, tenderloin is useful for people associated with heavy physical exertion to make up for the lack of protein and iron in the body.

Veal has some similarities with pork, and therefore it is important to know how to distinguish them. To do this is quite simple. Firstly, veal meat has a pale pink color, and pork has a pink color. Secondly, veal tenderloin weighs slightly more than pork and can reach 800-900 grams.

With the help of 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 include it in your daily diet.

The use of veal tenderloin is impossible in the presence of individual intolerance or allergy to cow protein. In addition, meat can be dangerous for people with gout.

Selection rules

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

1. The piece should have a uniform pale pink color without any spots. Otherwise, you can 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 tenderloin quickly regains its shape with light pressure, while an old cut retains a dent for a long time.
4. When purchasing a product in a package, you should make sure that there is no water in it, as this indicates a preliminary freezing.
5. A high-quality and fresh piece has a delicate pleasant smell. If there is a sharp specific smell or in the absence of aroma, you should refuse to purchase.
6. You should buy meat in trusted places. Dangerous products will be low priced and sold by dubious sellers.

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

If in the next two days the product will not be used for cooking, then you need to freeze it in the freezer.

You can only defrost meat once, as re-freezing will lead to a change in its quality. The piece may become rough and fibrous or deteriorate.

To extend the shelf life of meat, you need to put 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 cut off excess fat and seed coat from it. This process can be avoided if you first purchase a cleaned piece.

Chops

To prepare this dish you will need the following ingredients:

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

Preheat the oven to 180 degrees. The meat is thoroughly washed and dried, then cut into thin pieces. We lightly beat off all the pieces with a special hammer, after placing them in a plastic bag.

Rub the meat with salt and pepper. We place it on a preheated pan, greased with sunflower oil. Fry each piece on both sides until golden brown. We place the fried chops on the form and bake for an hour.

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

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

Steak in a pan

To cook veal steaks you will need:

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

The meat is washed and cut into pieces about 1 cm thick. Each piece is salted and peppered, then placed in a preheated pan, greased with melted and olive oil. Fry the meat on both sides for 10 minutes, then lay it on a flat plate.

You can eat steaks as an independent dish, or you can serve as an addition to a side dish.

Schnitzel a la Viennese

To prepare the dish you will need the following ingredients:

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

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

You can also cook delicious schnitzels in the oven. To do this, you must first fry them on both sides until a golden crust forms, and then place them on a baking sheet. Bake schnitzels at a temperature of 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 fry the veal chops on the grill on both sides for 6 minutes.

This recipe calls for a special homemade sauce to give the chops a unique flavor.

To make the sauce, use a blender to grind 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 g of cumin, chopped onion, garlic and thyme, as well as a teaspoon of sugar.

After the sugar is completely dissolved in the dishes, you need to pour half a glass of apple juice, 30 grams of ketchup and a teaspoon of vinegar. Salt and pepper everything to your taste and cook for 6-8 minutes. The finished sauce is poured into a gravy boat and served at the table.

Recipe for tenderloin stuffed with mushrooms, see the following video.

This veal tenderloin with wine sauce is an exquisite and luxurious dish that is worthy of a special occasion and a special company. It is perfect for a romantic dinner or just for a special occasion dinner. Although the dish is quite restaurant-like, it is not difficult to cook at home. The main thing is quality ingredients and good planning, and even a novice amateur can cook such a dinner. In general, most modern restaurant dishes are not too difficult to prepare, it's just that the number of separately prepared ingredients on a plate is usually significantly larger than the average statistical amount of every little thing on a plate of all homemade dishes. This is what creates a frightening impression. Of course, cooking at home every day is not practical and not realistic with busy working days and family budgets. But for special celebrations, it's worth the effort.

It is very important that the meat is at room temperature before frying, so that it immediately begins to evenly brown, and not stew. And the pan needs to be hot! This is critical.

It is best to fry the meat in a stainless steel pan with a thick bottom. Many people are afraid of them because if they are not cooked properly, everything sticks to them. But in fact, the secret of cooking in them lies in the fact that before putting anything in them or pouring it, it must be well heated. This is due to the physicochemical processes that occur with the metal during heating. I will not go into details, I will only emphasize that this is very important and I promise that I will make a video on how to properly fry in such pans. The meat fried in them has an appetizing crust and the sauce, cooked in a pan after frying, by deglazing, turns out to be rich in taste, since many aromatic particles settle at the bottom. If there is no such frying pan or self-confidence fails you, then you can fry in a cast-iron frying pan or in non-stick ones that are not my favorite.

Again I will write about veal tenderloin. I have it cut into 2 parts, not because I wanted it so much, but because we always cut farm veal tenderloin like that for sale. I already wrote about my indignation at such arbitrariness, who are interested, you can read in the preface to the recipe . The people who raise great dairy calves don't have the expertise to develop the carcass the way it's supposed to. There is no point in writing about it again. It’s just that if you are more lucky and you bought the tenderloin in one piece, it’s better not to cut it, but cook it as it is. The cooking time from this practically does not change, since the thickness of the tenderloin itself is of greater importance.

I cooked the veal tenderloin to the "Medium rare" stage of readiness, that is, semi-raw inside. If you like more roasted meat, do not turn off the oven immediately, but bake the meat for 5 minutes, only then turn it off and follow the recipe further.

The preparation of the sauce is very simple, you just need to follow the instructions in the recipe. I cooked veal tenderloin with wine sauce for 4 servings. If you need 2 servings, reduce the amount of meat, onions and nuts by 2 times, and the liquid for the sauce, including honey, by one and a half times, that is, using not 200 ml of broth, but 150 ml and so on. Because less liquid will evaporate too quickly and it will be more difficult to control the cooking process. Better let you have more delicious sauce later.

4 servings:

Ingredients

• 600 grams veal tenderloin
• 50 ml olive oil
• 1 onion, peeled, cut into 8 pieces
• 200 ml
• 1 tsp honey
• 200 ml white sweet wine, I have Ukrainian Madeira
• 2 tbsp balsamic vinegar
• 2 tbsp pine nuts
• Mashed potatoes for serving
• 2 eringe mushrooms, cut into coarse circles (you can replace with fresh porcini mushrooms or royal champignons, cut them into slices or skip the mushrooms altogether)
• 30 grams butter
• Salt and ground black pepper to taste

1) Preheat the oven to 200ᵒС.

2) Brown the pine nuts in a dry frying pan and remove from heat.

3) Rub the veal tenderloin with salt and black pepper.

4) Heat a large frying pan well, pour in the olive oil and carefully lay out the veal tenderloin. Brown the meat well over medium heat.

5) Transfer the veal tenderloin to a heat-resistant dish and place in a preheated oven and turn it off. And in the pan where the meat was fried, put the onion. It is good to brown the onion until it even begins to blacken in places.

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

It is not for nothing that veal tenderloin is popular all over the world; dishes from it will help a gourmet cook delicious meat.

Fried veal tenderloin

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

To prepare 3 servings of veal you will need:

• Tenderloin, steam room, 900 - 950
• Melted butter 30 g.
• Lean oil, preferably olive 30 ml.
• Salt 5-6 g.
• Pepper 2-3 g.

Cooking:

1. The tenderloin is washed, the water is blotted with a napkin, all visible films are cut out
2. The meat is cut into pieces no thinner than 1 cm and no thicker than 1.5 cm. Important! Too thinly cut meat can be overdried, and too thick - not fried
3. The veal is salted and peppered. To preserve the natural taste, do not add salt to the meat and use too many spices
4. Melted butter is heated in a frying pan and vegetable oil is poured into it.
5. Put the pieces of meat in one layer
6. Fry it without a lid, on each side for 5-6 minutes.

Ready roasted veal is served as an independent dish or with a side dish.

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

Beef 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. Specialists 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 is cut from. At the household level, a thick edge from the central part of the tenderloin is suitable for a steak.

For two servings you need to take:

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

Cooking:

1. The meat is washed, dried and, if necessary, the so-called seed coat is cut off from it - 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 fibers
3. The meat is sprinkled with salt and spices. A set of spices can be anything, but it is important to observe a sense of proportion
4. After 40 minutes, heat the odorless oil in a pan
5. Each piece is fried on both sides, a fried layer should be obtained on the surface of the meat. Cooking time about 4 minutes per side
6. After that, the steak is transferred to a refractory form. For this stage, you need a special thermometer. If not, then you will have to navigate by time. The thermometer is immersed in the thickness of the meat and put everything in. The temperature in it should already be + 210 degrees
7. If you need a steak with blood, then you need to wait until the thermometer is 54 -55 degrees. If full frying is needed, 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 more juicy steak, you can put two pieces on top of each other and tightly pull them together with a harsh thread or twine. Such a piece is cooked as a whole, cut into slices already ready.

Veal tenderloin in the oven

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

To prepare tenderloin in the oven you need:

• A piece of tenderloin weighing 950 - 1000 g.
• Table mustard 60 g
• Salt 9-10 g.
• Garlic 4-5 cloves
• Pepper, ground, black to taste

Cooking:

1. If the meat is frozen, thaw it at room temperature or in the refrigerator.
2. After that, the meat is washed, excess moisture is removed with a napkin and all excess films are cut off.
3. After that, the piece is rubbed with mustard and allowed to lie down for a quarter of an hour to
4. Meat is salted and peppered to taste
5. Make several punctures in the tenderloin and stuff with garlic slices
6. Leave the meat for another 30 - 40 minutes
7. Piece wrapped in foil
8. The oven is heated to + 200 degrees and the meat is already sent to the hot
9. Bake it for 45 - 50 minutes
10. After that, the heat is reduced to + 100 degrees and the meat is kept for another quarter of an hour.
11. After that, the veal is taken out of the oven and cut into pieces.

Such meat is not only tasty, but also very healthy, as it is cooked without adding excess fat. Calorie content of 100 grams does not exceed 140 kcal. The protein content is 18g / 100g, fat is not more than 5-6 g / 100g.

Success depends not only on the skill of the chef, but also on the quality of the products. Veal tenderloin is better to choose in pairs. You can do this in the market or in a special department 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 a calf from the shoulder to the waist
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 is a little dry, 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 from 1 kg is 650 grams

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

Another recipe for cooking veal tenderloin on video.

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

For cooking, the tenderloin must be cut, always across the fibers, 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 steak from beef tenderloin “with blood”, then you need to cut it thicker - 2-3 cm.

All pieces should be evenly salted, and then spread on a preheated pan with vegetable oil. The fire on the stove must be maximized. Fry on each side for about 3-4 minutes. It is not necessary to close the lid.

01. A 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 juicy fried pieces of beef tenderloin

06. Cut a piece of fried beef tenderloin

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