Tying a tenderloin is a culinary technique used to secure the meat before cooking. It involves using kitchen twine to bind the tenderloin, a lean cut of beef, into a compact cylindrical shape. This technique helps the tenderloin cook evenly and retain its moisture, resulting in a succulent and flavorful roast. Tying the tenderloin also makes it easier to handle and slice after cooking.
The benefits of tying a tenderloin extend beyond its culinary advantages. It also has historical and cultural significance. In the past, butchers would tie tenderloins to make them easier to transport and sell. This practice has continued to the present day, and tied tenderloins are often found in butcher shops and supermarkets.
