Beef tenderloin is considered by many to be the most tender and delicious cut of beef. It comes from the short loin primal cut near the cow’s back and doesn’t get much exercise, which is why it is so tender. The tenderloin is an oblong cylindrical shape that runs along the spine behind the kidneys. It’s encased in a layer of fat called kidney fat or suet.
Where Beef Tenderloin Comes From on the Cow
The tenderloin refers to the psoas major muscle located on the underside of the lumbar vertebrae, It spans two primal cuts – the short loin (called the sirloin in some countries) and the sirloin (called the rump in some countries)
The tenderloin has two ends – the thicker “butt” end closer to the sirloin, and the smaller, pointed “tail” end that extends into the short loin closer to the rib section. It grows in thickness from the tail to the butt end. Since this muscle doesn’t get much use, it contains little connective tissue, which is why beef tenderloin is so tender and lean.
Buying Beef Tenderloin
When purchasing whole beef tenderloins, you can find them sold “unpeeled,” with the outer fat and silver skin left on, or “peeled,” with the fat removed but silver skin left on. PSMOs mean the tenderloin is peeled, side muscle left on.
Tenderloins usually weigh 4-7 pounds and will serve about 4 people per pound You can also buy individual tenderloin steaks like filet mignon Look for steaks that are at least 1.5 inches thick to allow cooking to medium-rare without overcooking the center.
How to Cook Beef Tenderloin
Because the tenderloin is so tender and lean, it’s important not to overcook it. Cook tenderloin steaks and roasts to medium-rare, about 135°F internal temperature. High heat cooking methods like grilling, broiling, and pan searing are ideal. A hot skillet or grill will give you a nice browned crust on the exterior while keeping the inside pink and juicy.
While beef tenderloin doesn’t require much seasoning beyond salt and pepper, marinades can infuse additional flavor. Compound butters and sauces like béarnaise, red wine reduction, and peppercorn sauce also pair nicely.
Given its leanness, bacon is often used to wrap filet mignon steaks to keep them moist and add flavor.
Cuts from the Tenderloin
There are several high-end steak cuts that come from the tenderloin:
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Filet Mignon – Cut from the narrower tail end. These are small, cylindrical steaks.
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Chateaubriand – A large, thick steak cut from the thickest part of the center of the tenderloin. Meant to serve 2-3 people.
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Tournedos – Small, round steaks ideal for appetizers. Cut from the tapered tail end.
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Tenderloin Roast – The whole tenderloin roasted. The thin tail may be folded under and tied to prevent overcooking.
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Tenderloin Tips – The very ends of the tapered tail. Use for kabobs or stir fries.
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Butt Tenderloin – The portion found in the sirloin primal. Can be cut into steaks or roasts.
Tenderloin Dishes and Recipes
The tenderness of beef tenderloin makes it well suited for:
- Steak Tartare – Uses raw tenderloin
- Beef Carpaccio – Thinly sliced raw tenderloin
- Beef Wellington – Tenderloin baked in puff pastry
- Filet Mignon – Quick grilled or pan seared tenderloin steak
- Stroganoff – Tenderloin tips used in this Russian dish
The bottom line is that if you want an incredibly tender, melt-in-your-mouth piece of beef, opt for cuts from the tenderloin. While more expensive than other cuts, beef tenderloin provides an amazing beef eating experience.
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Cooking With Beef Tenderloin
You can cook a whole beef tenderloin or enjoy it cut into a smaller roast or as steaks. However, you decide to prepare it, though, keep in mind that it generally tastes best at medium rare. Without a lot of interior fat, the meat turns dry and tough if it gets overcooked.
What Is Beef Tenderloin?
The beef tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. It doesnt get much exercise, which is why the meat is so tender. Its encased in a thick layer of crumbly fat known as kidney fat or suet, which can be used in much the same way as lard.
A smaller, very skinny muscle called the psoas minor, commonly referred to as the chain, runs the length of the tenderloin and is often (but not always) removed before the tenderloin makes it to the meat case. At the other end theres another muscle, the iliacus, sometimes called the side muscle or wing muscle.
The PERFECT tenderloin Roast #steak
FAQ
Is beef tenderloin and filet mignon the same thing?
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.
Is beef tenderloin the same as prime rib?
Personally I’d take a prime rib over tenderloin any day. The tenderloin is the more expensive cut and is more tender, but the prime rib wins every time on flavor. As the flavor of prime rib is more assertive than tenderloin it also gives you way more leeway to play with side dishes.
What is a tenderloin steak?
Since it is the most tender part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare, are ideally made from the tenderloin. The three main “cuts” of the tenderloin are the butt, the center cut, and the tail.
Where does beef tenderloin come from?
This premium cut comes from the short loin primal cut near the back of the cow, an underworked part of the animal. Beef tenderloin is known for being the most tender cut of beef due to its low amount of connective tissue with minimal excess fat like you would see in a prime rib roast.
How tender is a beef tenderloin?
This makes the tenderloin one of the most naturally tender cuts of beef. The tenderloin is encased in a layer of fat called the kidney fat or suet. This can be rendered into tallow or ground for use in sausages. Extreme tenderness – With little connective tissue, tenderloin is exceptionally soft when cooked.
Why is beef tenderloin so tender?
The beef tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. It doesn’t get much exercise, which is why the meat is so tender.
What is a whole tenderloin called?
These cuts are usually lean and trimmed of all fat and connective tissue. The tenderloin is also called the filet in France or the “fillet” in England. Whole tenderloins are sold as either “peeled,” “unpeeled,” or “pismos,” which are terms that relate to whether the fat, connective tissue, or side muscle have been removed or not.
Can you cook a whole beef tenderloin?
You can also cook a whole tenderloin or divide it into smaller roasts. What Is Beef Tenderloin? The beef tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib.