What is peinecillo de res?

Peinecillo de res refers to the beef tenderloin in Spanish. It is a cut of meat that is located in the abdominal area of the cow, and is known for its tenderness and rich flavor. Due to its tenderness, it is often considered one of the most prized cuts of beef.

Beef tenderloin can be prepared in a variety of ways, including sautéing, grilling, roasting, or frying. It is commonly served as steak, and is often accompanied by sauces, vegetables, or other side dishes.

Peinecillo de res is also a popular ingredient in many traditional dishes from different cultures, such as Beef Wellington from British cuisine and Chateaubriand from French cuisine. The cut is known by many names in different languages, including filet mignon in French and solomillo in Spanish.