horn and hoof Restaurant / European Fine Dining

Hanging Tenderloin: The best Steak

Horn & Hoof Restaurant Docklands

Hanging Tenderloin: A Culinary Delight


In the world of culinary arts, there are certain cuts of meat that stand out for their unique flavours and tenderness. One such cut is the hanging tenderloin, a lesser-known gem that is slowly gaining recognition among food enthusiasts. Derived from the plate or lower belly of the cow, this cut offers a combination of rich flavours and tenderness, making it a treat for the palate. In this essay, we will delve into the characteristics of hanging tenderloin, explore its culinary potential, and discuss some delicious accompaniments that enhance its taste and overall dining experience.

Section 1: Hanging Tenderloin – A Rare and Remarkable Cut

The hanging tenderloin, also known as the hanger steak or onglet, is a unique cut of beef that comes from the plate section of the cow. It is a relatively small cut, weighing approximately 250 grams, but it packs a punch in terms of flavour. Unlike other popular cuts such as rib-eye or filet mignon, the hanging tenderloin is not commonly found on menus due to its scarcity. Restaurants often need to source from multiple cows to obtain a sufficient quantity of hanging tenderloins, making it a rare treat for meat lovers.

The key characteristic that sets the hanging tenderloin apart is its tenderness. This muscle, located near the diaphragm of the cow, does very little work, resulting in a remarkably tender texture. It also possesses a significant beefy flavour profile, combining the richness of rib-eye steak with the melt-in-your-mouth quality of beef tenderloin. This combination makes the hanging tenderloin a prime choice for those seeking a unique and indulgent dining experience.

Section 2: The Culinary Versatility of Hanging Tenderloin

The hanging tenderloin’s distinct flavour and tenderness make it an excellent canvas for culinary creativity. Chefs around the world have started to embrace this cut, experimenting with various cooking techniques and flavour pairings to elevate its natural attributes. One popular method of preparation involves grilling or searing the hanging tenderloin to achieve a delicious char on the outside while keeping the interior moist and tender.

Additionally, the hanging tenderloin can be marinated to further enhance its flavour. Marinades consisting of red wine, garlic, and herbs like rosemary or thyme complement the beefy notes of the meat and add complexity to the final dish. This cut also responds well to dry rubs, allowing the flavours to penetrate the meat and develop a delicious crust when cooked.

Section 3: Complementary Accompaniments for Hanging Tenderloin

To elevate the dining experience and create a harmonious balance of flavours, the hanging tenderloin can be accompanied by a range of delectable side dishes and sauces. One classic pairing is quenelles aux prunes, a French dish featuring delicate dumplings made from plums. The sweet and slightly tangy nature of the plums contrasts beautifully with the savory flavours of the beef, creating a memorable combination.

Caramelized baby carrots can also complement the hanging tenderloin, providing a touch of sweetness and a vibrant pop of colour to the plate. Slowly cooking the baby carrots with butter, brown sugar, and a hint of thyme enhances their natural sweetness and creates a caramelized glaze that perfectly complements the richness of the beef.

For a luxurious touch, a Madeira sauce can be drizzled over the hanging tenderloin. Madeira wine, known for its robust and nutty flavour, adds depth to the sauce, while a reduction process concentrates its flavours. The resulting sauce provides a velvety texture and a rich umami note that elevates the overall dish.

To round out the meal, a mustard green salad with a Madeira and Dijon dressing adds a refreshing element to the plate. Mustard greens have a peppery taste that cuts through the richness of the meat, while the Madeira and Dijon dressing adds a tangy and slightly sweet note, tying the flavours together.

Section 4: Conclusion

The hanging tenderloin is a rare and extraordinary cut of beef that deserves more recognition in the culinary world. Its remarkable tenderness and rich beef flavour make it a delight for meat lovers seeking a unique dining experience. With its versatility in cooking methods and flavour pairings, the hanging tenderloin allows chefs to showcase their creativity while delivering a memorable meal.

By combining this exquisite cut of beef with complementary accompaniments such as quenelles aux prunes, caramelized baby carrots, Madeira sauce, and a mustard green salad, the dining experience becomes a symphony of flavours and textures. The sweet and tangy notes of the plums, the caramelized glaze on the carrots, the velvety richness of the Madeira sauce, and the refreshing bite of the mustard greens all contribute to a harmonious and satisfying meal.

While the hanging tenderloin may be a rare find on restaurant menus, its distinctive qualities and culinary potential make it a worthwhile choice for adventurous food enthusiasts. So, the next time you come across this hidden gem, savour the opportunity to indulge in the succulent flavours of hanging tenderloin accompanied by its delightful companions.