Artigas – Spanish Grass Fed Beef Tenderloin

Our native Catalan breed beef is based on grazing by hay or forage. The beasts are slaughtered at between 9 and 15 months. This is a meat with pinkish red and balanced fat. It is a high-quality dry aged beef with special vanilla scent , very tender and juicy meat.

Tenderloin is lean not fat. Beware that it will dry out when over-cooked. Oil can be added in cooking to rare or medium-rare, about 8-10 mins, roast it and brown it on all sides and season with sea salt and ground pepper.