Tenderloin skewer cubes

The tenderloin is the softest muscle in the carcass; it is the cut used for filet mignon and chateaubriand. We cut it into uniform cubes and vacuum-seal them to ensure the meat retains its freshness and juices until it is time to cook. Tenderloin does not require a long marinade—it is naturally tender, and its own delicate flavor is best left unmasked by ingredients like vinegar or kefir. All you need is oil, salt, pepper, and perhaps a sprig of rosemary. Skewers prepared this way cook even faster than the vegetables on the adjacent skewer. This dish is perfect for everything from a premium banquet menu to a relaxed evening on the terrace.

Primal cut

Loin

Aging

Not aged

State

Fresh

Cooking method

Grill