Sirloin, steak, entrecote or churrasco … there is a cut of beef for every taste and consumer. And also for each pocket because, for smaller budgets, there are other tasty and nutritious cuts such as needle, shoulder, entrails, vacuum or even make our own hamburgers.

In addition, nutritionally the strengths of beef are many: about 100 grams of beef can provide more than 20% of the necessary iron in a day. In addition, the presence of meat favors the absorption of iron forms from vegetables, which justifies its association with vegetables. Another important contribution is zinc – 100 grams can cover 30-40% of the recommended daily intakes – as well as magnesium, potassium, copper and other minerals and microelements, such as selenium and others.

In addition to providing water-soluble vitamins of group B. Of special interest is the content of vitamin B12, which is not found in vegetable products, except if they are fermented. Almost all cuts of beef contain about 2 micrograms per 100 grams. The average daily needs of an adult person are about 2 micrograms, which is covered by about 100 grams of beef. Therefore, vitamin B12 is another of the key nutritional values ​​of beef, along with iron and protein.

In short, beef is a healthy food consumed in the appropriate amounts, together with an active lifestyle and complemented with a wide variety of plant foods, a food that offers great versatility in gastronomic terms and that is part of the kitchen of dishes like this Loin dressing, a chef’s recipe Kisko Garcia (Choco Restaurant) offered by Provacuno, the Interprofessional Agri-Food Organization of Beef.

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Beef loin dressing

INGREDIENTS

  • 400 g of beef tenderloin
  • 50 g of sesame oil
  • 50 g peanut oil
  • 120 g of soy
  • 50 g lime juice
  • Lime zest
  • 20 g of grated ginger
  • 10 g of shredded tuna
  • 50g sake
  • Black sesame
  • Flake salt

ELABORATION

We start by preparing the marinade, mixing all the ingredients except the meat.

We clean the meat, season it, cut it into fillets and mark it on a grill or pan.

Next, we put the meat in the marinade and let it rest for a day in the fridge.

At the time of serving, we cut the meat into thin fillets, cover it with the liquid from the dressing, and sprinkle with black pepper and salt flakes.

Beef loin dressing

82%Final note

Recipe name

Beef loin dressing

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