Product Name: Beef Tenderloin 牛肉腰部嫩肉
Packaging Size: Minimum 1 NOS, ARD 1.8KG/NOS
Halal: No
EXAMPLE PREPARATION - BEEF TENDERLOIN WITH YOGURT SAUCE
- In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey.
- Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour.
- Preheat oven to 450º. Line a rimmed baking sheet with aluminium foil and fit a wire rack inside.
- Remove tenderloin from marinade and pat dry with paper towels.
- Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.
- Roast until cooked to your liking, about 20 minutes for rare.
- Let rest 5 to 10 minutes before slicing.
Yogurt Sauce:
In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice,
and season with salt. Slice tenderloin and serve with sauce on the side.
Thawing Instructions:
(Method 1)
Thaw on a dish in the refrigerator in the vacuum-sealed package.
(Method 2)
Never defrost at room temperature.
(Method 3)
Never thaw by running under hot water.
Temperature Guide:
Rare (120-125 degrees F)
Medium-Rare (130-135 degrees F) – bright pink and very juicy
Medium (135-140 degrees F) – the meat will be a nice rosy pink
Medium-Well (140-145 degrees F) – still has a pinkish hue, but not as noticeable
Well-Done (150 degrees F)
Storage:
Can be frozen for up to 3 months at -18°C or less.