Tenderloin Tip & Chain
This package combines two delicious and under-appreciated parts of the tenderloin that are only available when you’re working with a whole animal. The tip is an ultra-tender, lean cut from the very tail end of the tenderloin (closest to the shoulders). This meat is often used for small tournedos or medallion steaks, as well as quick-cooking dishes like Beef Stroganoff. The chain looks like a tiny tenderloin loosely attached to the main tenderloin —many people mistakenly throw this meat away or use it for ground meat. With just the right amount of fat and tenderness, though, this cut is Florencia’s long-time favorite for skewers, stir-fry, and stews you don’t actually have to stew.
Suggested Recipe Links:
Cut From:
Tenderloin
Suggested Methods:
Pan-Sauté
Grill
Stir-Fry
