The nine best recipes for beef tenderloin to succeed at Christmas

At Christmas we usually cook some meats or fish that, due to their high price, we reserve to enjoy on holidays like these. This is the case of the sirloin, one of the tastiest and most tender pieces of beef (also pork), which always triumphs.

This cut is the one that extends between the ribs and the back and has several parts: the central area or tournedo It is the best to present on the grill or grill, the tip or filet mignon is ideal for chopping and making in the form of hamburgers or steak tartar; lastly the large end or chatting (which also gives a dish its name) is the ideal part to prepare roasted in the oven, although it can also be prepared on the grill or sautéed.

The sirloin is a meat so juicy and grateful that it can be presented only cooked on the grill or grill, accompanied by a sauce, like these that we proposed in a previous report. But there are also a series of preparations that help to highlight this prized piece of meat so that it reaches all its splendor. This is our selection:

Fillet Wellington

The Wellington sirloin is a kitchen classic that consists of coating the sirloin (although it can also be prepared with a good tenderloin) of a duxelle –A hash made with very finely chopped mushrooms, shallots and onions that are sautéed in a pan with butter– and pate or foie, and cover this with puff pastry before putting it in the oven, which allows the interior to be very juicy.

Contrary to what many may think, preparing a Wellington sirloin is relatively easy. You can follow our recipe with video, in its traditional version, or choose to serve it in individual puffs, which can be made with dumplings, which makes the matter easier (although the result is not so spectacular).

Beef sirloin in casserole

This recipe allows the sirloin to be cooked in a single pot and does not require more than 20 or 30 minutes to prepare. The only important thing to keep in mind is that it has to be done at the moment so that the meat is tender, juicy and on point. The elaboration, in addition, allows to accompany the piece with a sauce of its own juice, which is undoubtedly an advantage.

Here you can see the complete recipe.

Sirloin a la Chateaubriand

Although the term "chateaubriand" refers to the large end of the sirloin, it is also used to designate a way to prepare the oven cut, in which it is accompanied by a sauce of the same name, made with onion, carrot and brandy.

Traditionally the recipe is served with mashed potatoes or souflé potatoes.

You can check the complete recipe here.

Strógonoff veal

Another basic kitchen classic, which according to its most accepted origin was invented in the 19th century when a chef working for Count Pável Aleksándrovich Stróganov, the famous Russian general of the Napoleonic Wars, invented the recipe during a cooking competition in San Petersburg.

This dish can be made with other cuts of veal, but its most delicious version is the one prepared with beef tenderloin.

You can check the complete recipe here.

Beef sirloin with Cabrales sauce

A very common way of serving sirloin, especially in Asturias, is to accompany it with a Cabrales cheese sauce. The advantage of this recipe is that its preparation is extremely easy, since it is enough to prepare the sauce –composed only of Cabrales cheese and cream– and make the grilled or grilled sirloin.

You can check the complete recipe here.

Sirloin pancakes

An original way to present the sirloin at these parties is to make it in the form of pancakes. The advantage of this recipe is that you can use the ends of the sirloin, cheaper and equally rich, but useless for other types of elaborations.

In this recipe, the meat is accompanied by a caramelized onion, which fits like a finger. It is also an ideal preparation if you have invited children.

You can check the complete recipe here.

Baked sirloin steak with red wine sauce

In this recipe –which can be prepared with other juicy cuts of beef or veal, such as English sirloin, shoulder, round… - the piece of meat must be roasted whole, so that it is very tender, and it is accompanied after a sauce made with broth from the meat itself and red wine.

It is ideal for Christmas, since a whole piece of two kilos can perfectly eat 6 people.

You can check the complete recipe here.

Beef tenderloin with mushrooms and sautéed rice

At Christmas (and, in general, at all celebrations) we usually use potatoes or vegetables in their different forms as garnish. But why not opt ​​for rice and mushrooms? This is what our partner Pakus proposes in this recipe in which the grilled sirloin is accompanied by Portobello mushrooms and basmati rice, sauteed with the juice of the meat.

You can check the complete recipe here.

Pepper and mustard crusted sirloin

Another way to prepare the sirloin, ideal if you have to feed many diners, is to do it with a pepper and mustard crust, which imbues the flavor of these spices in the meat.

It is a way of marinating the meat so that it acquires flavor, but then it must be passed through the grill or grill, which allows us to adjust the cooking to the taste of the guests.

You can check the complete recipe here.

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none:  Desserts Vegetables And Legumes Meats And Birds 

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