centro de carne roja
English translation: red beef tenderloin
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| 04:44 Oct 19, 2017 |
| Spanish to English translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Rick Larg Spain Local time: 10:17 | ||||||
Grading comment
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| Summary of answers provided | ||||
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| 4 | Chateaubriand |
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| 3 | Tenderloin |
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| Centro de carne roja |
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Answers
1 hr confidence: 
Tenderloin Explanation: "Lomo (Tenderloin Steak) También conocido como lomito, lomo fino o solomillo. Es un corte del centro del lomo y es muy costoso. Tiene un gran sabor y su carne es tierna. Generalmente tiene 2 pulgadas de grosor. Su interior al cocinarlo queda casi crudo y bastante jugoso. Método sugerido de cocción: A la plancha o a la parrilla." Reference: http://www.quericavida.com/que-rico/modas-sabrosas/cortes-de... |
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Notes to answerer
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3 hrs confidence:
Chateaubriand Explanation: Judging from the pictures and videos I believe they are referring to the choicest part of the tenderloin: the Chateaubriand. The word is used both for that piece of meat and the manner of cooking, but the same seems to be the case in Spanish. Tenderloin refers to the whole joint, which includes the head muscle and tail, sometimes the chain too. "Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef".[1]" https://en.wikipedia.org/wiki/Chateaubriand_steak For the Spanish, please see this video: https://www.youtube.com/watch?v=9RfnqAk9m-U |
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Notes to answerer
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Reference comments
1 hr |
| Reference: Centro de carne roja Reference information: https://ccgs.eu/la-cocina-de-ensamblaje-en-restaurantes https://www.facebook.com/EscaparateAv.Sevilla/ (photo of finished dish) https://www.google.es/search?q="centro de carne roja" receta... of cut of meat) |
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