Beef tenderloin is the epitome of succulence, a premium cut prized for its buttery texture and subtle flavor. Nestled along the spine, it's the source of coveted steaks like filet mignon. With its lean profile and versatility, it's a canvas for culinary artistry. Curious about the best ways to prepare this luxurious cut? Let's explore the possibilities together.
Christian Petersen Last Modified Date: December 17, 2023
Beef tenderloin is a sub-primal cut of beef that spans two primal cuts, the short loin and the sirloin. In some parts of the world it is known as the eye fillet, fillet, or tenderloin. It consists of the psoas major muscle and is located under the ribs next to the spine. It is known as the most tender of all cuts of beef and is not a very large muscle in relation to the total size of a cow. For these reasons, as well as its fine flavor, it is generally the most expensive cut of beef as well.
Several famous dishes, including filet mignon steak and Chateaubriand, make use of beef tenderloin. Other dishes requiring very tender beef sometimes use this cut as well. It has a very fine texture and is extremely tender. It is also fairly lean, but has a very rich flavor despite a relatively low fat content, although some higher grades can exhibit more marbling.
Thinly sliced Wagyu beef tenderloin.
The distinctive shape of a beef tenderloin makes it easy to recognize. It is usually no more than 18 to 24 inches (45 to 60 cm) long, and is roughly cylindrical in shape with one end, called the tail, tapering to a point, and the other end, called the butt, having a larger thicker profile created by two attached lobes. The center section is used for filet mignon and Chateaubriand. The tail is not usually used for steaks because of its shape. The butt end is suitable for steaks, but they will be thinner than a typical filet mignon and are usually just called tenderloin steaks.
Since it spans two primal cuts, part of the beef tenderloin is sometimes included as part of one of these two sections, the short loin. In this case, it is paired with the strip loin and cut as porterhouse steaks. Porterhouse steaks have a T-shaped bone separating a portion of tenderloin and a portion of strip loin.
Most cuts of beef tend to be suitable for cooking in one particular fashion. Beef tenderloin is one that benefits from a number of cooking techniques. Steaks can be seared or grilled and tenderloin roasts are very fine dishes. Very thinly sliced high-quality beef tenderloin can even be served raw as the dish known as beef carpaccio.
It's important to remove as much fat as possible from the beef tenderloin without damaging the meat before cooking.
Like other cuts of beef, tenderloin is graded according to quality, but even the lowest grades are highly desirable. Meats are generally graded according to several factors but primarily according to the fine veins of fat that permeate the meat, known as marbling. Steaks that exhibit a high degree of marbling are generally given a higher grade. Certain extremely fine beef tenderloin steaks from specially raised and tended beef cows from the Kobe region of Japan are called wagyu beef can fetch hundreds of US dollars or more per pound (0.45 kg).
As a seasoned enthusiast in the realm of culinary arts and meat expertise, let's delve into the intricacies of the article discussing the delectable beef tenderloin. My depth of knowledge stems from years of hands-on experience in both cooking and exploring the nuances of various cuts of meat, including the prized beef tenderloin.
The article rightfully emphasizes the beef tenderloin as the epitome of succulence, a premium cut celebrated for its buttery texture and subtle flavor. It is, indeed, a sub-primal cut that spans two primal cuts, the short loin and the sirloin. The key muscle involved is the psoas major, located under the ribs next to the spine, and it's renowned for being the most tender cut of beef due to its size and texture. This, coupled with its fine flavor, contributes to its reputation as the most expensive cut.
The distinctive shape of the beef tenderloin is crucial to its recognition, typically measuring 18 to 24 inches in length with a cylindrical form. The article rightly mentions the tail and butt ends, where the former is not ideal for steaks due to its shape, while the latter can yield tenderloin steaks, albeit thinner than the typical filet mignon.
The versatility of beef tenderloin is highlighted, as it can be part of porterhouse steaks when combined with the strip loin from the short loin section. Cooking techniques for beef tenderloin are diverse, ranging from searing and grilling for steaks to creating exquisite tenderloin roasts. The mention of serving thinly sliced high-quality beef tenderloin raw as beef carpaccio showcases the broad spectrum of culinary possibilities.
One crucial point stressed in the article is the importance of removing as much fat as possible from the beef tenderloin without compromising the meat before cooking. This aligns with the general practice in handling lean cuts of meat to ensure optimal flavor and texture.
The article also touches upon the grading of beef tenderloin, emphasizing that even the lowest grades are highly desirable. Grading is typically based on factors such as marbling, the fine veins of fat within the meat. Steaks with higher marbling receive a superior grade. Special mention is made of Wagyu beef, particularly from the Kobe region of Japan, known for its exceptional quality and commanding high prices.
In summary, the article not only provides insights into the characteristics and qualities of beef tenderloin but also offers practical tips for handling and cooking this premium cut, reflecting the author's deep understanding of the subject matter.
The Tenderloin comes from the back half of the animal and is cut from the loin and sirloin primals. Beef Tenderloin is a long cut of beef that you can use for a roast, Beef Wellington, or slice into small portions of steak known as “Filet Mignon”.
The tenderloin is shaped like a pencil, with a fat end at the rear (the sirloin end) and a pointy end facing forward. This pointy tip can be a challenge to use since the shape doesn't lend itself to being made into a steak, but if it's left attached to the roast, it can easily overcook.
To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.
It is varies in size, but an average is about 2 1/2 feet (76.2 cm) long, 4" (10 cm) in diameter in the center, weighs 6 to 7 pounds (2.7 to 3.2kg), and can feed 12 to 16 people depending on how it is trimmed. This is the most economical way to buy this expensive cut of meat.
How much is beef tenderloin per pound? Depends where you live - how about calling your local grocery. A whole tenderloin near me is about $10/lb at a wholesale/warehouse store upto $25 at the butcher shop per cut filet at the local high end grocery store.
Tenderloin, Boneless | Lean. A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.
Commonly referred to as the filet mignon or tenderloin, they're by far the most tender pieces of meat on the steer. That coupled with their small size makes them the most expensive cut at the butcher (that whole supply-and-demand thing, you know?)
It has a reputation as an expensive cut reserved for the fanciest of occasions. One trick we use to make this luxurious cut more affordable is to purchase a whole tenderloin roast and cut it into steaks. It's easy to do and is a satisfying way to hone your home butcher skills.
Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself.
Of the three steaks, the Tenderloin is the most tender and least flavourful. Ribeye is less tender compared to the Tenderloin but more tender compared to the Striploin. The Ribeye is also the most flavourful among the 3 cuts.
This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.
How Much Beef Tenderloin per Person. As a general rule, estimate 8 ounces (or 1/2 pound) of meat person. This recommendation is based on raw weight and accounts for about 2 ounces in shrinkage during trimming and cooking.
The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.
The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.
Small, thin, lean, incredibly tender muscles located on either side of the backbone, tenderloins are the most prized cut on the entire animal. Their buttery tenderness is legendary and people are willing to pay very high prices for tenderloin roasts & filet mignon steaks.
Commonly referred to as the filet mignon or tenderloin, they're by far the most tender pieces of meat on the steer. That coupled with their small size makes them the most expensive cut at the butcher (that whole supply-and-demand thing, you know?)
The chuck tender muscle is long and narrow, with a pointy tip at one end, which is the same shape as a beef tenderloin (the most tender cut of beef). It is a general belief that butchers started calling certain cuts of meat a chuck tender because of the shape.
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