beef tenderloin
Học thuậtThân thiện
Definition
Noun: - A cut of beef: Specifically, the "beef tenderloin" is the long, narrow, and very tender muscle that runs along the spine of the cow. It is considered one of the most tender and prized cuts of beef.
Usage
- The term "beef tenderloin" is used to refer to the specific primal cut of meat before it is further portioned.
- It is commonly used in cooking contexts to describe the main ingredient for premium dishes.
Examples
Advanced Usage
- "To trim a beef tenderloin": This refers to the process of removing the silverskin and excess fat from the muscle before cooking.
- The first step is to trim the beef tenderloin carefully to ensure it cooks evenly.
- The central, most tender portion of the beef tenderloin is often called the "filet mignon" when cut into individual steaks.
Variants and Related Words
- Tenderloin (noun): Can refer to the same cut from other animals (e.g., pork tenderloin). When used alone, context usually specifies the type.
- Filet Mignon (noun): A steak cut from the thicker end of the beef tenderloin.
- Châteaubriand (noun): A large, thick steak or roast cut from the center of a beef tenderloin.
Synonyms
- Fillet: (In British English, "fillet steak" often refers to a steak from the beef tenderloin).
- Undercut: (A less common term for the same cut).
Related Phrases
- Beef tenderloin roast: A preparation where the whole or a large section of the tenderloin is roasted.
- They served a beef tenderloin roast for the holiday meal.
- Peppered beef tenderloin: A common preparation where the meat is coated in cracked peppercorns before cooking.