National veal tenderloin, a first class meat, specialty of the house

by | Dec 21, 2017 | corcega restaurant

beef tenderloin

We all like it a good cut of meat, and what better than a top quality sirloin.

National veal tenderloin, a little history

“He sirloin It is a piece of meat from the lumbar part, lodged between the lower ribs and the spine; more specifically, above the kidneys and below the lower loin; hence the name so-lomillo. Sirloin is understood to be the piece corresponding to beef or pork., Because in other animals the muscle is so small that it is not separated separately..

The sirloin is considered in cooking a select piece of meat which is prepared in various ways.”

Given its versatility in the kitchen and its tenderness sirloin is the most precious cut of beef, not only for consumers, but of many cooks. The sirloin is a muscle that, for your situation (under the lumbar vertebrae, between the loin and the ribs) works very little, so that meat is always very tender.

Preparation of the sirloin

Now that we know its origin, It's time to see how to prepare it so that it highlights all its qualities..

Grilled sirloin:

  1. The sirloin must be at room temperature. This is why we must take it out of the refrigerator at least half an hour before we want to cook it..
  2. Oil but let it be olive. With such good meat, Nothing other than extra virgin olive oil would cause the sirloin to lose its qualities..
  3. Sal. The amount of salt and when to add it is a more personal choice.. It must have salt, but if you put it before cooking or when it is already done, it's your choice.
  4. The iron or the embers. Yes we can, it is much better to be grilled. The flavor will never be the same as on a griddle. The sirloin should only be done once per side..
  5. Repose. Finally, Let it rest for a few minutes so that it is perfect to taste..

Grilled sirloin

To taste a great sirloin, what better than the embers of the Corsica Grill. You can come and enjoy it all year round in our restaurant in Salou Tarragona.