Beef tenderloin steak

Beef tenderloin steak is a cut of meat obtained from the loin of the animal, known for its tenderness and low fat content. It is characterized as one of the most tender and prized cuts in gastronomy, ideal for preparations that require quick cooking such as grilling, pan-frying, or baking.

This ingredient comes from the lumbar part of cattle, specifically from the central and posterior section of the loin, an area where the muscles are used little, which contributes to its delicate and juicy texture.

Regarding its nutritional properties, beef tenderloin steak is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, which are essential for the formation of red blood cells and the maintenance of the immune system.

Depending on the country in Latin America, this cut may have different names or synonyms, such as lomito (Argentina, Chile), lomo fino (Colombia), or simply beef steak. In some places, it is also called filet to refer directly to this lean and tender cut.