Beef Tenderloin

The Psoas Major is the least used muscle in the bovine, making it the most tender and least fibrous cut of the animal. The flip side: it contains very little intramuscular fat and almost no collagen. It tolerates absolutely NO long cooking. The scientific goal is the denaturation of myosin (50°C-54°C) without ever reaching actin coagulation (60°C+ which dries out the meat). The premier technique is sous-vide followed by a lightning-fast violent sear (Maillard reaction) or low-temperature roasting.