The most noble cut. An exceptionally tender, silky-textured meat from the inner muscle of the beef. An excellent choice for refined dishes.

Preparation suggestion:
Sear in a pan to form a crust, then finish in the oven at 150 °C for 4–6 minutes. After resting, slice thinly.

Internal temperature:

• Rare: 50–52 °C

• Medium rare: 54–56 °C

• Medium: 58–60 °C

• Well done: 64–68 °C

Recommended sides/sauce:
Butter cauliflower purée, grilled green asparagus, red wine jus.