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4 Beef tenderloins 4 tbsp Dijon mustard 4 tbsp finely chopped parsley leaves 2 tbsp fresh garlic 1 tbsp fresh thyme ½ tbsp spicy paprika ½ tbsp mild paprika sea salt to taste fresh ground pepper to taste
Tenderloin Steak is the most tender meat of beef. This is because it is the muscle that runs through the pelvis to the thigh at the hip. A common muscle, because the cow runs around the pasture quite a bit. As a result, it has a fine structure and virtually no fat or connective tissue. Fun fact: tenderloin is also called tenderloin. This is actually incorrect. Because tenderloin almost never comes from a castrated bull, or ox. As a rule, it comes from the cow, which is why beef tenderloin is a better name.
4 Beef tenderloins 4 tbsp Dijon mustard 4 tbsp finely chopped parsley leaves 2 tbsp fresh garlic 1 tbsp fresh thyme ½ tbsp spicy paprika ½ tbsp mild paprika sea salt to taste fresh ground pepper to taste
Sprinkle the tenderloins with salt and pepper to taste. Put them briefly on the grill of The Bastard to colour and sear them. Mix the Dijon mustard with the other ingredients and marinate the meat with it. Then grill the tenderloins indirectly at a low temperature The Bastard to a core temperature of 55°C for medium rare and 60°C for medium. To do this, use The Bastard Thermometer. Remove the tenderloins from the grill and let them rest under aluminium foil for 5 to 10 minutes before cutting them, so that the meat juices can distribute themselves through the meat and it becomes more tender.
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