Grilled Veal Tenderloins

This is a recipe that doesn't seem too challenging at first glance, supposedly the piece of tenderloin is just grilled. But the difficulty comes when it's time to get it to the desired point, whether it's medium, well-done, or very well-done.

The piece of meat in question comes from the lumbar area located between the lower ribs and the animal's spine, above the kidneys and below the lower back.

You can find it both in beef and pork, in this case, it's veal but the procedure is basically the same. I advise you to accompany it with a good red wine.

How to make the recipe Grilled Veal Tenderloins

1. You can get the tenderloin steaks in two ways: one is by asking your butcher to cut it to a certain size and the other would be to cut them yourselves if you have the knives and the right skill for the thickness you like, I advise that they are not too thin as they would toast too much, between 3 and 4 centimeters would be fine.
2. Turn on the griddle and pour a little oil, when it's hot place the tenderloins, at this point leave them for about 5-7 minutes on that side but it will depend on the thickness of the steak and the taste of each one.
3. Once done on that side, flip them and sprinkle a little coarse salt, always in this step and never when the steak is raw as it would dehydrate, the meat should keep all its juice.
4. Now the time of the tenderloins on the griddle will depend on how you like the meat: rare, medium, or well-done.

Notes and Tips

This is a dish that apparently is easy but nothing is further from the truth, the most complicated thing is to give it the desired point and not to overdo it or to leave it less done than we would like.

But this, like everything in life, is achieved by practicing.