Frozen TenderloinArgentina

Image Frozen Tenderloin

Argentine Beef- Grass Fed

Days in fridge

Weight

  • 300 g
+ -
HK$400.00

to

Minutes

de la valley OPINION

Not only one of the most famous but also the tenderest beef cut: the  Tenderloin  coming straight from the Argentinian Pampas has been selected for you by De La Valley. Known and recognized for its legendary tenderness and leanness, our Tenderloin  100% Natural Angus Certified  melts-in-your-mouth like no other beef cut. In fact, its  buttery texture  combined with its  subtile flavor  make it an elegant and delicious meat to cook either in steaks or as a roast.

Committed to the  traceability  of our products, De La Valley guarantees that your meat comes directly from the farms gate to your door:  chilled  and  vacuum packed .

Argentine Beef- Grass Fed,Frozen Tenderloin

Sliced ​​from the beef  Loin  the  Tenderloin , also call psoas major, is a long and narrow muscle coming from high up inside the loin, between the  Sirloin  and the  Top Loin , extending from the hip bone up to the 13th rib. Considered a sedentary muscle, the Tenderloin holds its tenderness from the fact that is not much used by the animal. Two muscles are directly attached to the tenderloin and generally removed before packing: the Psoas Minor (also called the chain) and Iliacus (called the side muscle or wing muscle).

 

 

Restricted Food Permit No:  0318802204

Endorsements / Permission :: Online Sales of Prepackaged Chilled and Frozen Meat (Chilled: Beef, Pork, Mutton Frozen: Beef, Pork, Mutton) via website  www.delavalley.com

Business Address: 

Unit 04-06, 41st Floor, Singga Commercial Center, 148 Connaught Road West, Hong Kong

 

Cattle farming

>Argentine Angus

Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality

Learn more

Cooking expert tips

Famous for its tenderness and leanness, the Tenderloin can easily loose all its juiciness when overcooked. That is the reason why De La Valley recommends you a quick and high heat cooking, in order to nicely browned the exterior while keeping the interior juicy and tender.

Pan Cooking:

  • Step 1:  Take your Tenderloin out of the fridge and let it rest for 15 to 20 minutes.
  • Step 2:  Slice a steak of your wanted thickeness (usually 4 - 5 cm)
  • Step 3:  Just before cooking, lightly coat your steaks with olive and, season it with salt (best is sea slat) and black pepper. Do it both sides.
  • Step 4:  Lay your Tenderloin steak into the pan. Make sure your pan is really hot in order to sear your steak.
  • Step 5:  Turn your steak every minute so it cooks evenly. Cooking time depends on how you want your steak (rare, medium, well-done).
  • Step 6:  Take your steak off and let it rest for 3 minutes. Then ENJOY!