One of the fundamental components of our dietary resources is meat, which serves as our primary source of protein. Sheep and beef maps, however, start to be reviewed one at a time as there can be confusion when it comes to meat districts. By using cooking techniques like grilling, frying, and baking, it is possible to make a variety of juicy dishes and rapidly improve the flavor of the food using less expensive parts.

The quantity of connective tissue in the meat you plan to use will generally determine the cooking method you select. Meat is, after all, made of muscle. Typically, meats having a lot of connective cells are prepared by either creating minced meat or boiling in a lot of water for a very long time. Meats about little connective tissue, no nerves, and a floppy structure are cooked quickly without using a lot of water, either in their own juice or with the addition of vegetable juice.

What Is Bonibon Meat?

The dish served as bonibon meat is actually beef tenderloin wrapped in a lamb’s nest. It is called bonibon due to the characteristics of its meat. When you order bonibon, you are actually eating beef tenderloin. This is a name put on the menu purely as a presentation. It is a piece that can be found on the calf’s back and back. It is the muscle tissue that may be discovered on the animal’s right and left sides, respectively. Its overall weight ranges from 1.5 to 2.5 kg. It is an extremely active muscular tissue that is positioned on the animal’s back, hence it does not contain any fat. Now let us give you information on how to make the recipe at home. This impressive cooking technique, which is literally translated as beef tenderloin is simple, risk-free, and highly delectable.


  • For this recipe, you will need a 4- to 4-1/2-pound entire beef tenderloin. Or you might have two center-cut tenderloins weighing 2 pounds each.
  • Salt and pepper: To give the meat plenty of flavor, season generously with kosher salt & freshly ground black pepper.
  • Butter: Since butter will already be salted from searing, it is better to stay with unsalted butter. Just remember to wait until the butter is room temperature before adding the herbs and garlic. This will facilitate blending and make it simpler to spread on the meat.
  • Fresh garlic is the star ingredient in this dish. Freshly minced garlic not only has a stronger flavor, but it also gives the outside of the tenderloin more texture.
  • Fresh Herbs: For meat dishes, rosemary and thyme are a wonderful herb combination. Just be sure to use fresh, rather than dried, herb sprigs.

What Make Special Bonibon?

The special feature of Bonibon comes from the fact that the beef is wrapped in lamb’s nest. If you cannot find all the ingredients at home, you can also prepare this dish in the form of beef tenderloin. For the most special and delicious version, be sure to try it at Mama Fatma!

How To Make Bonibon?

Making this beef tenderloin is genuinely simple. But before cooking, allow the beef tenderloin to rest for 1 to 2 hours at room temperature. The oven to 425°F (220°C) and then turn it on. Create the herb butter concoction. In a bowl, combine the herbs, softened butter, and garlic powder; leave aside. Cut the tenderloin into pieces. An entire beef tenderloin typically has this fairly lengthy, oblong form when you purchase it from the butcher. Ensure that the silverskin is properly trimmed (either you or your butcher can do this), tuck the thin end under to make the thickness more consistent, and then cut it in half to fit in the pan.

For even cooking, bind it. This section is very crucial. For even cooking, you must be connected up your beef tenderloin. But you can also request that the butcher do it. Tenderloin may be seasoned. To remove any extra moisture from the tenderloin, use paper towels. After that, season salt and pepper on both sides. The tenderloin is seared. Your cast iron pan should have shimmering oil. After that, add the beef tenderloin and cook it for 10 minutes total, browning it for a few minutes on each side to develop that appetizing-looking golden crust. Apply the herbed buttery mixture to the beef tenderloin’s top side, then place the entire pan in the oven.

Roast for 15 to 20 minutes, or until doneness is to your liking. After transferring the tenderloin to a chopping board, give it 10 to 15 minutes to rest. The meat will become more soft and juicy as a result of the liquids being slowly redistributed throughout. Then cut the meat into 1-inch-thick chunks after removing the thread. A 4-pound tenderloin only requires 15 to 20 minutes to reach the ideal medium-rare temperature while cooked. Cook it for a few minutes longer if you prefer it medium-done. For the ideal level of doneness, use a thermometer.

How To Serve Bonibon?

You can serve it with roasted peppers and tomatoes. Mashed potatoes go well with this recipe. You can add rice or pasta at home if you wish.

How To Store Bonibon?

Leftovers can be consumed in the refrigerator for up to 4–5 days. You should freeze any slices you intend to keep for more than a week. Allow the sliced beef to cool completely before sealing them in freezer-safe bags with as much air as possible. In the freezer, it will keep for approximately a month. The day before, defrost any frozen meat in the refrigerator. Then, microwave it for one or two minutes, or until thoroughly heated.

Similar Flavors At Mama Fatma

You will see that Mama Fatma has a large menu devoted to meat dishes. For similar tastes, you can choose dishes containing veal lokum, entrecôte, New York steak or lamb. For example, lamb lokum and lamb chops. If you want a satisfying Turkish cuisine meal by creating the menu you want, just take a look at our à la carte menu. You can make a reservation by calling before arriving.