How to cook Tenderloin สันใน
The most tender cut — melts in the mouth, no chewing effort, very little fat.
Steps
- Pat dry and salt (40+ minutes ahead, or just before cooking).
- Heat a pan over medium-high until very hot; add a thin film of oil.
- Sear 2–3 minutes per side, flipping often, and roll it to brown the edges.
- Pull at about 49°C core; baste with garlic butter at the end.
- Rest 5 minutes, then slice.
Tip: Tenderloin is lean and dries out fast if overcooked — aim a notch rarer than striploin. Sous-vide then a quick sear works well, and it pairs nicely with Thai dips like chilli-salt.