Description
Melt-in-your-mouth texture, and the most tender cut of beef. Typically prepared to a medium rare (130-135 degrees F) to medium (135-145 degrees F) . Best when grilled, sous vide, stir fried or sautéed. Located in the loin portion of the beef, this cut can also be found as part of the Porterhouse steak. Cheese pairings include blue cheese, gorgonzola or feta. Wine pairings include Pinot Noir or a rich Chardonnay, or dry red wines such as Merlot, Cabernet Sauvignon, Shiraz and Sangiovese. Beer parings include blonde pilsners or light lagers.
