Tenderloin
Rangers Valley Tip:
The Rangers Valley Tenderloin is unrivalled in tenderness and the subtle flavour ensures a perfect steak each and every time.
HAM: 2150 (Tenderloin Side Strap On)
2160 (Tenderloin Side Strap Off)
Description: The Tenderloin is prepared from the Hindquarter and is removed in one piece from the ventral surface of the lumbar vertebrae. The Side Strap muscle can remain attached or removed depending on customer specifications.
Weight: 2.5-2.65kg (strap off)
or 2.95-3.10kg (strap on)
Yield: Medium
Price Point: High
Applications: Steak, Roast
Preparation:
- Trim excess fat and silverskin.
- 2. Remove side strap – the side strap can be used for stir fry strips or cubes for kebabs.
- Cut steak approximately 20-25mm thick (or to desired size) across the grain.
- Consider butterfly cuts for the smaller steak portions.
Menu Ideas: The Tenderloin is best served as a steak. For optimum cooking, consider searing the Tenderloin steak first and finishing in an oven – but be careful as the steak will continue to cook after removing it from the oven.
The most common menu item is a Filet Mignon. For the best results, wrap a 1kg portion of Tenderloin with Prosciutto (8 slices) and season with pepper. Cook for 30 minutes at 220oC for medium rare. Rest the Tenderloin for 5-10 minutes before portioning into 2.5cm thick medallions.