Tornado, also sometimes referred to as meat cut, is a cut from the loin of beef (beef tenderloin), and is often cooked with lard or bacon. In Australasia, it is called Eye Fillet, whereas, in Brazil, the Brazilians called it as Filet Mignon.
While France simply refers to it as a Filet, the United Kingdom and South Africans acknowledge it as Fillet. Other than beef, Tornado cut can be taken from other meats as well, some of the most common meats are fish, pork, or some other meat that has a tender part.
Tornado is often taken from the most tender part of the flesh and then formed into a round steak when serving. It is often wrapped with lard or bacon due to its tenderness and soft texture. Some of the commonly known Tornado dishes are Tornado Rossini and Tornado Oscar. But for today’s article. we will focus more on Tornado Beef cut.
What Is A Tornado (Beef)?
Tornado beef is a prime round cut of meat from a cow’s most tender flesh part, which is the tenderloin. It is usually prepared by broiling in a shallow pan or grilled and is often time served in a pair of small-sized cylindrical steak.
Tornado beef is the leanest, most tender and most expensive type of meat cut, and is always prepared with embellishing garnishes on the side such as foie gras (goose’s liver). Some of the great ways to cook a Tornado Beef is to swiftly pan-fry it, grill it or even bake or barbecue it.
Ways To Cook A Tornado Beef
This method though not very popular, it is one of the best ways to squeeze out the juiciness of the meat’s tenderloin and its essence whilst retaining its flavour and moisture inside the flesh.
Drizzle some olive oil before popping the meat into the baking oven, this will give the dish a burst of additional scent and oil. Garnish with few stalks of thyme, and the thick and succulent meat is ready to be served on a fancy plate!
The most usual way to cook and prepare Tornado Beef is to pan fry it in a shallow cooking pan. Over sear beef tenderloins on a hot iron pan, and pan-fry until the colour turns brownish, but with a slight hint of redness attach, that is the doneness of the meat.
The redness of the half-cooked beef cut will retain its flavour and juiciness so it is recommended not to overcook the meat to well done. Garnish it with herbs or vegetables and it will be a perfect dish ready to be devoured.
Grilling or broiling a Tornado Beef is also a very common way as it is commonly prepared in most restaurants.
Blaze the meat with some garnishes is highly suggested to bring our extra savoury tastes to the prime cut dish. The most garnishes used are foie gras (goose’s liver), herb stalks and roasted vegetables.
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