This elegant cut has mellow flavor and velvety texture.
Tenderloin is done the famous carpaccio and fillet mignon. If decided to cook in oven, rib with oil, salt and pepper, or herbs and chopped garlic. Roast at 230 C for about 25 min. for medium-rare, or until it reaches the desired temperature. Remove from the oven , cover with foil, and let rest 15 min. before carving.
Flavor: Bacon, balsamic vinegar, butter, cognac, cream, wine, rosemary, sherry, thyme.