National veal tenderloin, a prime meat, specialty of the house

by | Dec 21, 2017 | humped restaurant

beef tenderloin

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

National veal tenderloin, A little history

“The sirloin It is a piece of meat from the lumbar part, lodged between the lower ribs and the spine; more concretely, above the kidneys and below the low back; hence the name so-lomillo. Sirloin means the piece corresponding to beef or pork, because in other animals the muscle is so small that it does not separate separately.

Sirloin is considered in the kitchen a select piece of meat which is prepared in various ways.”

Given its versatility in the kitchen and its tenderness the sirloin is the most precious cut of beef, not just for consumers, but from 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 remove it from the refrigerator at least half an hour before we want to cook it..
  2. Oil but make it olive. With such good meat, nothing other than extra virgin olive oil would make the sirloin lose qualities.
  3. Sal. The amount of salt and when to put it is a more personal choice. Must have salt, but if you put it before cooking or when it's done, It's your choice.
  4. The iron or the coals. If we can, it is much better that it be grilled. The taste 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 to the embers of the Corsican Grill. You can come and enjoy it throughout the year in our restaurant in Salou Tarragona.

 

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