What Cut of Meat is Tenderloin Steak? (2024)

Learn More About Filet Mignon, Chateaubriand, and Tournedos

Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.

Learn about The Spruce Eats'Editorial Process

Buying Tenderloin

Whole tenderloins are sold as either "peeled," "unpeeled," or "pismos," which are terms that relateto whether the fat, connective tissue, or side muscle have been removed or not. Pismos, which is the pronunciation of PSMOs, standsfor peeled, skinned, and side muscle (the "chain") left on. The most expensive option pound-for-pound, PSMOs offer considerable savings over other tenderloin options as they require little handling by thechef since the fat and trimmings have already been removed.

Best Way to Cook

Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. Hot and fast means exactly that. This is the sort of steak that should be charred on the surface, and its temperature should be no more than medium in the middle. Marinades are usually not required as long as you do not overcook the meat. You can add a little additional flavor in the form of a spice rub.

Filet Mignon and Other Cuts

The three main cuts of the tenderloin are the butt, the center-cut, and the tail.The filet mignon is cut from the large end of the tenderloin from a steer or heifer. In the U.S., both the central and large end of the tenderloin is often sold as filet mignon in supermarkets and restaurants. The French terms for these cuts are tournedos for the smaller central portion, and châteaubriand for the larger, most tender central portion. Tournedos are cut from the smaller end of the tenderloin.

Popular Dishes

Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such assteak tartare are ideally made from the tenderloin. The butt end is usually suitable forcarpaccio. Cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The filet mignon or tenderloin steak is often the cut of meat prepared inbeef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such asbeef Stroganoff.

Filet Mignon Recipes

Filet mignon, which means "dainty filet" in Frenchis the most tender cut of beef and is also arguably the most desirable and therefore the most expensive.Check out these recipes for a perfect filet mignon.

As a seasoned culinary expert with a passion for grilling and barbecue, my expertise is anchored in a deep understanding of various cuts of meat and their optimal preparation methods. I've delved into the intricacies of culinary arts, exploring not only the science behind cooking but also the cultural nuances that make each dish unique.

In the provided article, the focus is on beef tenderloin, a cut derived from the loin of a cow, specifically the short loin or the psoas major of the beef carcass. My knowledge encompasses the anatomical considerations that make this cut distinct—being non-weight-bearing, it boasts less connective tissue, rendering it exceptionally tender. Despite its relatively mild flavor compared to other beef cuts, its tenderness makes it highly coveted.

The article introduces three prominent steaks originating from the tenderloin: filet mignon, chateaubriand, and tournedos. These cuts are characterized by their lean composition, devoid of excess fat and connective tissue. In France, the tenderloin is referred to as "filet" or "fillet" in England, showcasing the international recognition of this prized cut.

When purchasing tenderloin, consumers encounter terms like "peeled," "unpeeled," or "pismos." The latter, short for peeled, skinned, and side muscle (the "chain") left on, represents a premium option, as it requires minimal handling by chefs, having already undergone meticulous trimming.

The article provides insights into the best cooking methods for tenderloin steaks, emphasizing hot and fast cooking on the grill to achieve a charred exterior while maintaining a no more than medium temperature in the middle. Marinades are generally unnecessary, and a spice rub can enhance flavor without overshadowing the meat's natural qualities.

Delving into the various cuts of the tenderloin, the article distinguishes between the butt, center-cut, and tail. Filet mignon, the "dainty filet" in French, is primarily cut from the large end of the tenderloin, with the central and large ends often sold as filet mignon in the U.S. The French terms "tournedos" and "châteaubriand" denote the smaller central portion and the larger, most tender central portion, respectively.

The article further explores popular dishes associated with different parts of the tenderloin. The tenderest portion is ideal for dishes like steak tartare, while the butt end suits carpaccio. The tail, less suitable for steaks due to size inconsistency, finds its place in recipes requiring small, tender pieces, such as beef Stroganoff.

To round out the comprehensive knowledge shared, the article provides a selection of enticing filet mignon recipes, showcasing the versatility of this cut. From herb-crusted to bacon-wrapped, these recipes celebrate the exquisite nature of filet mignon, the most tender and arguably the most desirable cut of beef. As a culinary enthusiast, I encourage exploration and creativity in the kitchen, inviting others to savor the richness of flavors that quality cuts and thoughtful preparation can offer.