Hotelier

Tenderloin steak (often called beef tenderloin or filet mignon when cut into rounds) is one of the most tender and premium cuts of beef. It comes from the loin section of the cow, which doesn’t get much exercise — that’s why it’s very soft.

🥩 Key features
• Very tender texture
• Mild, delicate beef flavor (not as strong as ribeye)
• Lean with little fat
• Usually more expensive

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🍳 Simple way to cook tenderloin steak (restaurant style)

Ingredients:
• Tenderloin steak
• Salt & black pepper
• Butter
• Garlic (optional)
• Fresh thyme/rosemary (optional)

Steps:
1. Take steak out of fridge 20–30 mins before cooking.
2. Pat dry and season generously with salt & pepper.
3. Heat a pan until very hot.
4. Add a little oil and sear steak:
• 3–4 mins per side for medium-rare.
5. Add butter, garlic, herbs → spoon melted butter over steak for 1 minute.
6. Rest steak 5 minutes before cutting.

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🌡️ Doneness guide
• Rare → 50–52°C
• Medium rare → 55–57°C (best for tenderloin)
• Medium → 60–63°C

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🍽️ Best served with:
• Garlic mashed potatoes
• Pepper sauce / mushroom sauce
• Grilled vegetables

Havana Club's got a story! 😎 Founded in 1878, this Cuban rum is a blend of tradition and craftsmanship.

Flavor Profile:
1.Añejo 3 Años….Vanilla, caramel, citrus
2.Añejo 7 Años…Oak, spices, deeper sweetness
3Maximo…Complex, with dried fruits, wood notes

Cocktails:
Mojito…Havana Club Añejo 3, lime, mint, sugar, soda
Cuba Libre…Havana Club, cola, lime
El Presidente….Havana Club, curaçao, vermouth, grenadine

Want to mix something specific or learn more about pairing? Comment your thoughts, suggestions and knowledge.