Best Meat for Beef Wellingtonの見逃せないポイントを一挙に解説しました。

Even with tenderloin, you can’t just buy the whole thing and call it a day. You need the center-cut portion.

The center-cut is the perfect cylinder of meat. It’s uniform thickness ensures it cooks evenly from end to end, no weird raw spots or overdone edges.

The tail end of the tenderloin is a liar. It’s thin, uneven, and will ruin your presentation faster than a spilled glass of red wine.

Cooking Beef Wellington | Best Beef Wellington Recipe – UPFV

A Quick Science Lesson (Don’t Worry, It’s Gross)

Tenderloin is a muscle that never works out. It’s tucked under the spine, so the cow barely uses it.

This lack of exercise means it’s got almost zero connective tissue. That’s why it’s so soft, and why it must be cooked to medium-rare or it turns into shoe leather.

If you cook a tenderloin to well-done, Gordon Ramsay will appear in your kitchen and personally judge you. Don’t test that legend.