Beef tenderloin

One of the most tender cuts

The tenderloin is located on the inside alongside the beef loin and is one of the most valued cuts for its tender texture.

Its shape allows it to be cut into medallions or prepared in larger portions, making it suitable for both simple dishes and more elaborate recipes.

How to cook it

As medallions, it works particularly well in a hot frying pan or on a griddle. The whole piece can also be roasted in the oven or served with sauces and side dishes.

Because it is a naturally tender cut, control the cooking time to avoid losing juiciness unnecessarily.

The price of this product is shown per kilogram.

About Tolecarnes

Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.

Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.

During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.

Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.

Frequently asked questions

Where is the tenderloin located?

It is located on the inside of the animal alongside the loin.

How can it be cooked?

It can be cut into medallions for frying pan or griddle cooking, or prepared in larger portions and roasted in the oven.

How is the price shown?

The price of this product is shown per kilogram.