What is a tenderloin?
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.
Is beef tenderloin Tender and lean?
Beef Tenderloin: Tender and Lean. The tenderloin is a tender muscle, but also a very lean one, with comparatively little intramuscular fat, also known as marbling. And marbling happens to be one of the major factors in making a cut of beef moist and flavorful.
Where is the beef tenderloin located in the body?
The beef tenderloin is a long, narrow muscle called the psoas major, which comes from high up inside the beef loin, beneath the spine and directly behind the kidney.
What is ultimate beef tenderloin?
Ultimate Beef Tenderloin is a flavorful, rich beef recipe. Prep the roast with salt, pepper, and butter then just cook in the oven. It’s the easiest tenderloin ever!
What do I serve with tenderloin?
What to Serve with Beef TenderloinButtered Mushrooms.Roasted Potatoes.Brussels Sprouts.Green Beans.Popovers.Kale Salad.Yorkshire Pudding.Mashed Potatoes.More items...
What are the three parts of a beef tenderloin?
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
What do you serve beef Wellington with?
What Goes with Beef Wellington: Our List of Delicious IdeasPotatoes Dauphinoise. ... Carrot and Ginger Puree. ... Roasted Beets and Parsnips. ... Green Bean Caesar Salad. ... Grilled Asparagus with Parmesan. ... Balsamic Brussels Sprouts. ... Rosemary Roasted Fingerling Potatoes. ... Instant Pot Wild Rice and Mushroom Pilaf.More items...
What can I make with a whole filet mignon?
InstructionsPreheat oven to 500 degrees.Rub fillet roast with oil, then sprinkle on chopped garlic and a generous portion of salt & pepper.Place fillet roast in pan with fat side on top.Once oven is preheated, put roast in oven, then reduce oven temperature to 350 degrees.Cook for 45 minutes at 350 degrees.More items...
What are the 4 cuts of tenderloin?
Different Cuts of Beef TenderloinTenderloin Roast. The whole uncut beef tenderloin is called the tenderloin roast. ... Chateaubriand. ... Filet Mignon. ... Porterhouse and T-Bone Steaks.
What is the difference between filet mignon and tenderloin?
The Cut of Beef: The tenderloin can be seen as the whole piece of meat while the filet mignon is the portion that tapers down to a point at the end of the tenderloin. The tenderloin can be bought as a whole piece while the filet mignon is pieces cut in rounds from the tenderloin.
What vegetables should I serve with Beef Wellington?
Give your beef Wellington a nutritious and colorful side by pairing it with some roasted beets, parsnips, carrots, and more. They're not only vibrant, but flavorful as well. These veggies are sweet, earthy, and crunchy, and work wonderfully with the tender Welly.
What veg do you serve with Beef Wellington?
A vegetable and rice medley that pairs white rice with carrots, peas, celery and onions is an interesting accompaniment for Beef Wellington. Combine new potatoes with bell pepper, zucchini and mushrooms for a flavorful oven roasted potato and vegetable dish that goes perfectly with this beef entrée.
What is a Wellington dish?
A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. Rumor has it that Beef Wellington got its name from Arthur Wellesley, the 1st Duke of Wellington, who counted the dish among his favorite recipes.
What can I do with a whole beef tenderloin?
6:067:01What to do with a Whole Costco Beef Tenderloin - YouTubeYouTubeStart of suggested clipEnd of suggested clipYou've got it basically broken down into four pieces. So this we're going to cut into tornadoes orMoreYou've got it basically broken down into four pieces. So this we're going to cut into tornadoes or thin steaks. This we're going to roast whole as a Chateaubriand. This. We can make into kebabs.
How do you eat tenderloin?
Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center.
How do you dress a beef tenderloin?
5:007:59How to Trim a Tenderloin Roast - YouTubeYouTubeStart of suggested clipEnd of suggested clipYou could leave as a whole roast or you can break down even further. There's kind of this sideMoreYou could leave as a whole roast or you can break down even further. There's kind of this side muscle here as well. So what I like to do is just pull this guy off.
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 doesn't get much exercise, which is why the meat is so tender.
How to Cook Beef Tenderloin
Cook a tenderloin quickly over high heat (like on the grill) so that the exterior becomes nicely browned while leaving the interior juicy and medium-rare. You can also sear it in a smoking hot skillet on the stovetop, then finish it in a 450 F oven.
What Does Beef Tenderloin Taste Like?
The tenderloin is a lean cut with comparatively little intramuscular fat, known in culinary terms as marbling. And marbling happens to be one of the major factors in making a cut of beef moist and flavorful.
Varieties
The tenderloin is the key to the entire beef short loin. Before butchering each side of beef, a decision has to be made about whether to leave the tenderloin in or remove it. If the tenderloin is removed, as it often is, the short loin can be cut into boneless top loin steaks, also known as strip steaks.
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.
Where to Buy Beef Tenderloin
You can buy beef tenderloin at the meat counter in most grocery stores or at specialty butcher shops. A tenderloin generally weighs between 4 and 7 pounds and serves about four people per pound. You can purchase filet mignon, T-bone, or porterhouse steaks either individually or in packages.
Storing Beef Tenderloin
Store beef tenderloin in the store packaging in your refrigerator for up to three days. In vacuum-sealed packaging, it can last for about three weeks in the refrigerator and up to six months in the freezer. Thaw beef tenderloin overnight in the refrigerator or submerged in cold water.
Learn More About Filet Mignon, Chateaubriand, and Tournedos
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Buying Tenderloin
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. Pismos, which is the pronunciation of PSMOs, stands for peeled, skinned, and side muscle (the "chain") left on.
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.
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.
Popular Dishes
Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare are ideally made from the tenderloin. The butt end is usually suitable for carpaccio. Cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
Filet Mignon Recipes
Filet mignon, which means "dainty filet" in French is 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.
Beef Wellington
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!
Fabulous Beef Tenderloin
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
How To Cook Beef Tenderloin
Beef tenderloin is decadent and impressive, but it can cook and rest in just an hour, which makes it appropriate for dinner parties, holiday gatherings, and more.
Herbed and Spiced Roasted Beef Tenderloin
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Beef Tenderloin Stuffed with Lobster
A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.
Filet Mignon with Rich Balsamic Glaze
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Chateaubriand con Vino Brodo
A quick and tasty roast that uses the drippings for a wonderful sauce. Use extra sauce for roasted potatoes and veggies.
Ultimate Beef Tenderloin
Ultimate Beef Tenderloin is flavorful and rich. Prep the roast with salt, pepper, and butter then just pop it in the oven. It's the easiest tenderloin ever!
Nutrition
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Amazing Pork Tenderloin in the Slow Cooker
This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!
Folded Pork Cutlets
I thought I'd seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu 'Mille-Feuille,' and I realized I hadn't seen anything yet. Okay, I'm being a little dramatic, but I really loved the unusual look and feel, as well as the internal flavoring opportunities the multi-layer technique provides.
Maple-Garlic Marinated Pork Tenderloin
A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.
Tuscan Pork Tenderloin
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Pork Lo Mein
I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.
Korean Kebabs
This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.
Asian Pork Tenderloin
Marinated tenderloin goes Asian with soy sauce, chile paste, sesame oil, and brown sugar. It's great with rice and Asian veggies like bok choy.
Equipment needed to bake steak in the oven
Heavy skillet – a cast iron skillet is my favorite because it cooks evenly and holds its heat really well. Any heavy skillet will work.
Tenderloin Steak Recipe
Little Dairy on the Prairie Pro Tip: It’s really important to make sure your steaks are at room temperature before cooking them. Remove them from the fridge and let them sit at room temperature for up to an hour before cooking.
What to serve with beef tenderloin steak
To make a classic restaurant style dinner serve with baked potatoes and a salad! Here’s some other options:
Tenderloin Steak Recipe with Herb Butter
Tenderloin Steak, also called a Filet Mignon, is the most tender cut of beef! I’ll show you how to cook a tenderloin steak to get PERFECT results every single time! We’re going to sear it in a cast iron skillet, and bake it in the oven for just a few minutes! Cooking this steak recipe in herb butter gives it the best flavor! It’s literally melt in your mouth amazing and juicy!.
Perfect Roasted Beef Tenderloin
This beef tenderloin recipe is magic. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight. You can let the beef tenderloin chill for up to 24 hours, if desired. If you prefer medium, cook the tenderloin until it reaches an internal temperature of 140-145 degrees.
Country Fried Beef Biscuit Sliders
Buttery, tender biscuits are the perfect vehicle for Roast Beef Steaks and the Mustard sauce is just tart enough to balance the richness of the meat. This country spin on a slider is decadent, comforting, and crowd-pleasing; great for Super Bowl get-togethers, brunch, or a cold winter morning.
Crunchy Roast Beef Quesadilla Wraps
Meet the tasty, more sophisticated version of a crunch wrap supreme. These wraps are crispy, chewy, and flavorful thanks to layers of tortilla, cheese, beef, and crushed tortilla chips. Mexican cream and Chihuahua cheese can be found in Latin food markets. If you can't find them, substitue creme fraiche and cheddar jack.
Bacon and Beef Stew
Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups--enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. Serve with crusty bread, cornbread, or butter rolls.
Steak and Deviled Eggs
Deviled eggs are made even more savory with the addition of our garlicky, rich Perfect Roasted Beef Tenderloin. Old school crispy shoestring potatoes add texture and flavor like no other ingredient can. These deviled eggs are the perfect way to use the leftover "end" of the beef tenderloin and pair well with any Super Bowl food.
Reviews
Structure
- 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. It's encased in a thick layer of crumbly fat known as kidney fat or suet, which can be used in...
Variations
- 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 there's another muscle, the iliacus, sometimes called the side muscle or wing muscle.
Preparation
- Cook a tenderloin quickly over high heat (like on the grill) so that the exterior becomes nicely browned while leaving the interior juicy and medium rare. You can also sear it in a smoking hot skillet on the stove top, then finish it in a 450 F oven. In terms of seasonings, high-end steaks generally don't need much more than kosher salt and freshly ground black pepper. But because …
Characteristics
- The tenderloin is a lean cut with comparatively little intramuscular fat, known in culinary terms as marbling. And marbling happens to be one of the major factors in making a cut of beef moist and flavorful. Thus, beef tenderloin dries out if you overcook it. Moreover, despite its popularity, it's not known as a particularly flavorful cut of beef, which is why you'll often see a tenderloin steak prep…
Production
- Producing T-bone and porterhouse steaks means a portion of the tenderloin will remain in the sirloin. This rear part of the tenderloin, called the butt tender, can be extracted, trimmed, and sold as a roast or portioned into individual steaks.
Composition
- Like all beef cuts, the tenderloin is high in protein and contains a significant amount of the B vitamins. It's also comparatively low in fat and a source for minerals such as selenium, zinc, phosphorous, iron, magnesium, and potassium.
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