Beef tenderloin – it sounds fancy, right? But what *is* it exactly? Don’t worry, we’re here to break down everything you need to know about this delicious and prized cut of beef. From where it comes from on the cow to how to cook it perfectly, you’ll be a tenderloin expert in no time!
**What Exactly *Is* Beef Tenderloin?**
Simply put, beef tenderloin is a long, narrow muscle located in the loin of the cow, specifically in the short loin and sirloin. Think of it as tucked away under the ribs, next to the backbone. Because this muscle doesn’t get much exercise, it’s incredibly tender – hence the name!
**Why is it so Special (and Expensive)?**
Several factors contribute to the tenderloin’s high price tag:
* **Tenderness:** This is the main draw. Its unmatched tenderness makes it a sought-after cut.
* **Low Fat ** It’s naturally lean, appealing to those watching their fat intake.
* **Limited Quantity:** Each cow only has a small amount of tenderloin, making it relatively rare compared to other cuts.
* **Waste and Trimming:** Butchers need to trim a significant amount of fat and silverskin (a tough membrane) from the tenderloin before it’s ready to sell. This waste increases the cost.
**Different Names, Same Delicious Cut**
You might hear beef tenderloin called by other names, including:
* **Filet Mignon:** This is a steak cut from the smaller end of the tenderloin.
* **Chateaubriand:** A thick cut from the center of the tenderloin, often roasted and served for two.
* **Tournedos:** Small, round steaks cut from the larger end of the tenderloin.
No matter the name, you’re still enjoying the same wonderfully tender beef.
**What to Look for When Buying Beef Tenderloin**
When selecting your tenderloin, keep these tips in mind:
* **Color:** Look for a bright, cherry-red color. Avoid any tenderloin that looks brown or dull.
* **Marbling:** While tenderloin is lean, some marbling (flecks of fat within the muscle) is desirable. It adds flavor and moisture.
* **Firmness:** The tenderloin should feel firm to the touch, not soft or mushy.
* **Packaging:** Ensure the packaging is airtight and undamaged.
* **Source:** If possible, choose tenderloin from a reputable butcher or grocery store with high standards for meat quality.
**How to Cook Beef Tenderloin Like a Pro**
Beef tenderloin is versatile and can be cooked in various ways. Here are some popular methods:
* **Roasting:** A classic choice for a whole tenderloin or chateaubriand. High heat searing, followed by lower-heat cooking, is key.
* **Pan-Searing:** Perfect for filet mignon. Achieve a beautiful crust by searing in a hot pan with oil or butter.
* **Grilling:** Another great option for filet mignon. Grill over high heat for a quick and flavorful sear.
* **Sous Vide:** For perfectly even cooking, try sous vide. This method involves cooking the tenderloin in a water bath at a precise temperature.
**Tips for Tenderloin Success**
* **Don’t Overcook It:** Tenderloin is best served rare to medium-rare. Overcooking will make it tough. Use a meat thermometer to ensure perfect doneness.
* **Rest is Essential:** After cooking, let the tenderloin rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
* **Season Generously:** Don’t be shy with the seasoning. Salt and pepper are a great starting point, but feel free to add other herbs and spices.
* **Sear it Right:** To maximize flavour, don’t be afraid of a good sear!
**Frequently Asked Questions (FAQ)**
* **Is beef tenderloin the same as filet mignon?**
Filet mignon is a steak *cut* from the beef tenderloin, usually from the smaller end. The tenderloin is the whole muscle.
* **How much beef tenderloin should I buy per person?**
For a main course, plan on about 6-8 ounces (170-225 grams) per person.
* **How do I store beef tenderloin?**
Store raw beef tenderloin in the refrigerator for up to 3-5 days. You can also freeze it for longer storage (up to 6-12 months). Wrap it tightly in freezer-safe packaging to prevent freezer burn.
* **What temperature should beef tenderloin be cooked to?**
* Rare: 125-130°F (52-54°C)
* Medium-Rare: 130-140°F (54-60°C)
* Medium: 140-150°F (60-65°C)
* Medium-Well: 150-160°F (65-71°C)
* Well-Done: 160°F+ (71°C+) – *not recommended*
* **What are some good side dishes to serve with beef tenderloin?**
Classic pairings include roasted vegetables, mashed potatoes, asparagus, creamed spinach, and a rich red wine sauce.
* **Can I marinate beef tenderloin?**
Yes, you can marinate beef tenderloin to add flavour and tenderize it slightly. Use an oil-based or acidic marinade.
**In Conclusion**
Beef tenderloin is a truly special cut of meat that’s perfect for celebrations or any time you want to treat yourself. With a little knowledge and the right cooking techniques, you can create a restaurant-quality meal at home. Enjoy!