Mature beef tenderloin

One of the most tender beef cuts

Tenderloin is located in the loin area and is known for its tender texture and low fat content. Here it is prepared as medallions of approximately 200 g, a convenient format for cooking individual portions.

One kilogram usually corresponds to around five medallions, although the exact number may vary slightly depending on the size of each cut.

How to cook it

The medallions work particularly well in a frying pan or on a griddle at high heat, using a relatively quick cooking method. The time will depend on the thickness of each piece and your preferred doneness.

Before serving, let the meat rest briefly so the juices can redistribute through the cut.

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

How is the tenderloin prepared?

It is cut into medallions of approximately 200 g.

How many medallions are usually in 1 kg?

Around five, although the exact number can vary slightly depending on the size of the pieces.

How can it be cooked?

It is particularly well suited to a frying pan or griddle and to quick-cooking preparations.