Beef tenderloin

Name: Beef tenderloin
Ingredients: 1 units.items beef sirloin tip; 1 Olive oil; 1 units.items sprig of rosemary

The flank is located next to the sirloin, has a long grain, and is very lean. It is a forgotten cut of beef.

We like to cook the rump as a roast. We do this low and slow; sous-vide or in an oven at low temperature.

Ingredients

1units.itemsbeef sirloin tip

1Olive oil

1units.itemssprig of rosemary

Vacuum pack the flank steak together with the olive oil and rosemary in a vacuum bag.
Cook sous-vide at 55°C for 150 minutes.
Sear the flank steak after cooking in a pan or on the barbecue.
Slice thinly, delicious as a starter or in a sandwich.

Van der Zee

30303170

per 1 Kilogram

per piece à 0,7 kg

Beef goulash from pre-sliced beef neck, goulash meat.

The meat from the neck of the beef is quite firm when raw; the right preparation ensures a very tender result.

A lesser-known cut of veal, but that certainly does not make the peeseind any less interesting.

Sukade is characterized by a fairly firm texture and a sinew running through the middle.

The chuck comes from the shoulder of a cow.