Cut from the loin of the beef, the tenderloin is a popular piece. This one is from the Rubia Gallega or “Galician Blond”, said to be the best beef in the world by chefs and connoisseurs everywhere. The cows are left to graze for eight to 12 years, and they grow big and fat. This maturity gives the meat has a distinct deep flavor, and a great marbling that gives the steak a great juiciness.
The Rubia Gallega Beef Tenderloin is ideally cooked on woodfire or charcoal, but will also cook beautifully on a cast-iron griddle or pan. This beef has sufficient intramuscular fat, so it will need only a very light greasing on the pan. Simply salt the steak lightly on each side, and let it sit for about 30 minutes before cooking. On a medium-high heat, sear each side for eight to 10 minutes. Take it out of the pan, and let rest on a warm plate for at least five minutes before serving.
The Rubia Gallega is a beef with almost mythical status. A breed of cattle native to Galicia, an autonomous community in North-Western Spain, its name means “Galician Blond.” Named so for the usual blond color its coat exudes, although some will hold a reddish hue. It’s also called “vacas viejas” or “old cows” because these bovines are allowed to mature and graze in lush pastures for eight to 12 years before being slaughtered. They become old, fat, happy cows.
This maturity gives the meat a very distinct and deep flavor, with a great complexity from the developed marbling.
Your cut of Rubia Gallega comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Leftover cooked meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.