Beef is considered a dietary meat due to the balance of proteins and fats in it, as well as the presence of a large amount of vitamins and minerals. If you are losing weight or are afraid to gain weight, beef tenderloin can be eaten without fear.
Beef tenderloin steak
A good alternative to traditional barbecue outdoors can be grilled beef steak. To create this dish you will need: fresh beef - 1 kg; salt, pepper and other spices to taste.
The right choice of meat is very important: it should be extremely fresh. If you take frozen or stale meat, the steak will turn out to be too tough and tasteless. High-quality beef tenderloin should have a juicy red color, as well as a pleasant smell inherent only in fresh meat. The structure should be soft and fibrous, similar in appearance to marble.
Before cooking, the beef should be cut across the veins into pieces about the size of a palm, 1-1.5 cm thick. Then the steaks should be slightly beaten off, seasoned with salt, pepper, spices and left to marinate for about 40 minutes.
After this time, you should put the prepared pieces of meat on a wire rack over hot coals and fry for about 3-4 minutes on each side so that the steaks are medium-cooked. If you are fond of under-cooked meat, you can reduce the cooking time. Ready-made beef steaks can be served with garlic tomato sauce or adjika.
Light beef tenderloin salad
In order to condemn a salad of beef tenderloin, you will need the following ingredients: beef - 100 g; green salad; zucchini - 1 pc.; eggplant - 1 pc.; bell pepper - 1 pc.; cherry tomatoes - 4-5 pcs.; arugula; rosemary. To make the sauce, take the juice of half a lemon; parsley; olive oil - 70 g; a clove of garlic.
First prepare the sauce: finely chop the parsley and garlic, add lemon juice and olive oil, mix thoroughly and leave for a while. Cut the eggplants, zucchini and bell peppers into rings.
The vegetables prepared in this way should be fried in a grill pan on one side for 4 minutes, and then turned over and fry for another 2 minutes. When frying vegetables, grease them with salad dressing. Next, put the meat in the pan and fry it for 2-3 minutes on each side.
In a deep salad bowl, first put green salad and arugula, pour over them with sauce. The cold part of the salad is ready. On top you need to put warm grilled vegetables and meat, pour over the rest of the sauce, then decorate with cherry tomatoes and a sprig of rosemary.
