The tenderloin can be bought whole for a roast. The tip is removed to obtain a roast of uniform diameter for even cooking.
The head of the tenderloin can be kept for roasting or cut into steaks 2 to 2.5 cm thick. The butcher can cut small tournedos of 6 to 8 cm in diameter but of good thickness or steaks from the tip.
The real tournedos can only be cut from the tenderloin. It is usually tied and tied up, but this is not essential. If it is caught in another piece of beef, it is called "tournedos style" and must be followed by the name of the piece used.

is a piece to pan-fry, grill or roast.

For quick cooking, it will be tastier if it is pan-fried with a little fat because the fat around it is not enough to protect it from the intense heat of a grill. In addition, the fat fixes the flavours. It is important to sear the surface and caramelize the juices, so as to leave the maximum amount of juice inside the meat.

Depending on the thickness and taste of each side, allow 1 to 3 minutes of cooking time per side.

Also remember not to cook it straight out of the fridge: let it sit at room temperature for a while to avoid a thermal shock during cooking, which can cause the muscle fibres to contract and harden the meat. Similarly, a short resting time under a sheet of aluminium foil will allow the meat to relax and the heat to distribute itself evenly, resulting in even more tender meat.

Steak can be cooked, as the name suggests, as steaks, grilled or pan-fried, accompanied or named after a sauce.

As with all steaks, it is important to sear the surface to caramelize the juices, so as to leave the maximum amount of juice inside the meat. Depending on the thickness and taste of each steak, it should be cooked for 1 to 3 minutes on each side, taking care to turn it over with meat tongs.

Also remember not to cook it straight from the fridge: let it cool down for a few minutes to avoid a thermal shock during cooking, which can cause the muscle fibres to contract and harden the meat. Also, a slight resting time under a sheet of aluminium foil will allow the meat to relax, the heat will distribute it evenly and the meat will be even more tender as a result.

The rib can be cooked in several ways: baked, grilled, pan-fried or barbecued.

Cooking time varies depending on the thickness of the rib and your preferences. It will take 7 to 15 minutes to cook each side by turning it with a meat tongs, preferable to using a fork so as not to prick the meat, which causes a loss of juice and dries out the meat.

Favorite pieces of meat lovers. It has the advantage of being very simple to cook: sear it in a pan or on the grill for 1 minute on each side to caramelize the surface juices so as to leave the maximum amount of juice inside, add a pinch of salt and pepper, coat with the cooking juices and enjoy!

The Beef chop steak sirloin can be stored in the butcher's paper for 2 to 3 days in the refrigerator in its coldest part. Always remember to take the meat out of the refrigerator a few hours before cooking it. When it is brought back to room temperature, it will not be damaged during cooking if the temperature difference is too great.

Beef rump whole is a close-fibre meat that comes from the sirloin of beef, located near the tenderloin. To preserve the incomparable flavour and tenderness of this piece of beef of French origin, ideally opt for quick cooking: blue or rare.