Beef tenderloin is one of the most sought-after cuts of beef, prized for its tenderness and mild flavor. Whether you’re a home cook or a steakhouse regular, understanding what makes this cut so special can help you cook and enjoy it to the fullest.
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What Is Beef Tenderloin?
Beef tenderloin is a long, narrow muscle that runs along the spine of the cow, tucked beneath the ribs and next to the backbone. Because this muscle does very little work, it’s exceptionally tender compared to other beef cuts. In fact, it’s considered the most tender part of the entire animal. When sliced into steaks, beef tenderloin becomes filet mignon, while the whole piece can be roasted as a show-stopping centerpiece.
Where Does Beef Tenderloin Come From?
This prized cut comes from the short loin and sirloin section of the cow. It sits just below the ribs and above the kidney, stretching from the hip to the ribcage. Since it’s not a weight-bearing muscle, it doesn’t develop much connective tissue, keeping it buttery soft.
Why Is Beef Tenderloin So Popular?
The main reason beef tenderloin is so popular is its melt-in-your-mouth texture. It’s also leaner than many other cuts, with a mild, delicate flavor that pairs beautifully with sauces and seasonings. Its reputation for luxury makes it a favorite for special occasions like holidays, weddings, and upscale dinners.
How Is Beef Tenderloin Sold?
You can find beef tenderloin in several forms:
- Whole Tenderloin: Usually trimmed (“peeled”) or untrimmed (“unpeeled”).
- Filet Mignon: Steaks cut from the tenderloin’s center.
- Chateaubriand: A thick center-cut roast, perfect for sharing.
When buying whole tenderloin, you can ask your butcher to trim it for you or do it at home. Trimmed tenderloins are more expensive but save time and effort.
Tips for Cooking Beef Tenderloin
- Don’t overcook: Because it’s so lean, beef tenderloin can dry out quickly. Aim for medium-rare (about 130°F/54°C) for best results.
- Rest before slicing: Letting the meat rest after cooking helps retain juices and keeps every bite tender.
- Add flavor: Since its flavor is mild, beef tenderloin pairs well with bold sauces, herb crusts, or compound butters.
- Sear for crust: Searing at high heat before roasting creates a delicious crust while keeping the inside juicy.
Common Uses for Beef Tenderloin
- Roasts: Whole-roasted beef tenderloin is a classic centerpiece for festive meals.
- Steaks: Filet mignon steaks are perfect for grilling or pan-searing.
- Beef Wellington: The tenderloin is famously wrapped in pastry for this elegant dish.
Frequently Asked Questions
- Is beef tenderloin the same as filet mignon?
Filet mignon is actually a steak cut from the center of the beef tenderloin. So, all filet mignon comes from beef tenderloin, but not all tenderloin is filet mignon. - How much does beef tenderloin cost?
Because of its tenderness and limited quantity per animal, beef tenderloin is one of the most expensive cuts of beef. - How should I store beef tenderloin?
Keep it refrigerated and use within a few days, or freeze for longer storage.
The Bottom Line
If you’re looking for an impressively tender and elegant cut of beef, you can’t go wrong with beef tenderloin. Whether roasted whole or sliced into filet mignon steaks, it’s sure to be a highlight of any meal.