Beef Tenderloin Minimum 1 NOS, ARD 1.8KG

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

1. In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey. 
2. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour.
3. Preheat oven to 450º. Line a rimmed baking sheet with aluminium foil and fit a wire rack inside.
4. Remove tenderloin from marinade and pat dry with paper towels.
5. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.
6. Roast until cooked to your liking, about 20 minutes for rare.
7. 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.