Beef Tenderloin

What Is Beef Tenderloin?

Beef tenderloin is the tender muscle that runs along the inside of the backbone, where it gets very little use (called “tenderloin” in English, and “filet mignon” when cut into an individual portion). Because it is little used, it is considered the most tender and finest-textured cut of beef.

It is low in fat and has a mild, neutral flavor, which makes it an expensive, prized cut. Because it is lean, it cooks quickly and requires care; it dries out easily when overcooked.

Nutritional Values of Beef Tenderloin

Lean beef tenderloin contains about 150 kcal of energy, 21 g of protein, and a moderate amount of fat per 100 grams raw; it is a high-quality animal protein source rich in iron, zinc, and vitamin B12.

What Are the Benefits of Beef Tenderloin?

With its high-quality protein, iron, zinc, and B12, beef tenderloin can be part of a balanced diet; it is a lean red meat option. Moderate red meat consumption is generally recommended.

This information is general; beef tenderloin is a food and is not a substitute for medical treatment.

How to Choose Beef Tenderloin

Quality tenderloin should be bright red, fine and evenly textured, and slightly moist and glossy; meat that is gray, dried out, or smells sour has spoiled. Well-aged meat is more flavorful.

• It should be bright red; graying may indicate that it is stale
• The texture should be fine and even, without excessive fat or sinew
• It should smell clean; a sour, sharp odor indicates spoilage

How to Store Beef Tenderloin

Fresh tenderloin keeps for 2–3 days in the coldest part of the refrigerator, or longer in vacuum packaging; for longer storage, divide it into portions and freeze it in an airtight bag. Thaw it slowly in the refrigerator.

Using Beef Tenderloin in the Kitchen

Tenderloin is most often seared as thick medallions (steaks) in a pan or on a grill, or roasted whole in the oven. Because it is lean, it is cooked briefly over high heat and then rested.

How to Cook Beef Tenderloin

Season tenderloin that has come to room temperature with salt, then sear each side briefly in a very hot pan; finish with butter and garlic according to the desired doneness and let it rest for a few minutes before serving.

Why Should Beef Tenderloin Rest?

Resting it for a few minutes after cooking allows the juices drawn to the surface by the heat to redistribute throughout the meat; this helps it retain its juices when cut and makes it more tender.

What Recipes Use Beef Tenderloin?

Tenderloin steak, filet mignon, beef roast, beef kebabs, and beef carpaccio are among its best-known uses.

Frequently Asked Questions

What is the difference between tenderloin and ribeye?

Tenderloin is the inner loin muscle and is the most tender, leanest cut; ribeye comes from the rib section and is fattier, more marbled, and considered more flavorful and aromatic.

Why is tenderloin expensive?

It is expensive because it is a small portion of the animal and is the most tender and sought-after cut.

What doneness is best for tenderloin?

Because it is lean, it is usually cooked medium-rare to medium; cooking it well-done dries out the meat. Personal preference and food safety should both be considered.

Should tenderloin be marinated?

Because it is already tender, it does not need to be marinated to tenderize it; a little salt, pepper, and oil are usually enough.

How should frozen tenderloin be thawed?

For the best results, thaw it slowly in the refrigerator; rapid thawing at room temperature is not recommended for either safety or texture.