bélszín

Bélszín is the Hungarian term for beef tenderloin, a prime cut of beef known for its exceptional tenderness and mild flavor. It is sourced from the psoas major muscle, located along the spine of the cow. This muscle does very little work, which contributes to its soft texture. Due to its location and the limited amount of tenderloin on each animal, it is one of the most expensive cuts of beef.

In Hungarian cuisine, bélszín is often prepared using methods that highlight its delicate nature. Common preparations include pan-searing, grilling, or roasting. It is frequently served with rich sauces, such as mushroom sauce or a red wine reduction, to complement its mild taste. Dishes like bélszínszelet (tenderloin steak) are popular.

Internationally, beef tenderloin is recognized by various names, including filet mignon (a French term often used in English-speaking countries), and tenderloin. The quality of bélszín can vary depending on factors such as the breed of cattle, diet, and aging process. It is a versatile cut, suitable for both simple preparations and more elaborate gourmet meals. Its high fat marbling is minimal compared to other cuts, making it lean.