Glossary entry (derived from question below)
Spanish term or phrase:
centro de carne roja
English translation:
red beef tenderloin
Added to glossary by
Silvia Brandon-Pérez
Oct 19, 2017 04:44
6 yrs ago
1 viewer *
Spanish term
United States
Precise and on time; lawyer/writer.
Native in: English 
, Spanish
Works in: English to Spanish, Spanish to English, French to English, and 7 more.
centro de carne roja
Spanish to English
Other
Cooking / Culinary
Centro de carne roja
Este es un manual de métodos de cocina; me imagino que "centro" se refiere a un corte, como lomo, pero no lo encuentro en ninguna parte. Ojo que es de España.
No tengo contexto mayor.
Este es un manual de métodos de cocina; me imagino que "centro" se refiere a un corte, como lomo, pero no lo encuentro en ninguna parte. Ojo que es de España.
No tengo contexto mayor.
Proposed translations
(English)
| 3 | Tenderloin |
Rick Larg
|
| 4 | Chateaubriand |
Cecilia Gowar
|
References
| Centro de carne roja |
Rick Larg
|
Proposed translations
1 hr
Selected
Tenderloin
"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."
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."
Note from asker:
| Un millón. |
4 KudoZ points awarded for this answer.
3 hrs
Cecilia Gowar
United Kingdom
United Kingdom
Native in Spanish
Specializes in field
United Kingdom
I read the Alethiometer
Native in: Spanish
Works in: English to Spanish, Spanish to English, French to Spanish, and 1 more.
Related KudoZ points
:
162
Chateaubriand
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
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
Note from asker:
| Thank you, Cecilia. This was a long job which required that I watch a number of videos on sous vide cooking, and which led to my purchase of sous vide equipment which just arrived today! I decided on tenderloin but as you said, it might be chateaubriand. Thank you! |
Reference comments
1 hr
Reference:
Centro de carne roja
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)
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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