Beef Tenderloin

What Is Beef Tenderloin?

Beef tenderloin runs along the inner surface of the beef spine and is an almost entirely unworked, tender muscle (called “tenderloin” in English, or “filet mignon” when cut into single portions). Because it is a little-used muscle, it is considered the most tender and finest-grained cut of meat.

It has a low fat ratio and a mild-neutral flavor, making it an expensive and valuable cut. Being low in fat, it is cooked quickly and carefully; it dries out easily if overcooked.

Nutritional Value of Beef Tenderloin

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

What Are the Benefits of Beef Tenderloin?

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

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

How to Choose Beef Tenderloin?

Quality tenderloin should be bright red, fine and evenly textured, and slightly moist-shiny; grayed, dried out, or sour-smelling meat has gone stale. Well-rested (aged) meat is more flavorful.

• Color should be bright red; graying may indicate staleness
• Texture should be fine and even, without excess fat-sinew
• Smell should be clean; a sour-sharp smell indicates spoilage

How to Store Beef Tenderloin?

Fresh tenderloin keeps for 2–3 days in the coldest part of the refrigerator, and longer if vacuum-packed; for long storage it is portioned and frozen in an airtight bag. Thawing should be done slowly in the refrigerator.

Using Beef Tenderloin in the Kitchen

Tenderloin is mostly seared in a thick medallion (steak) form in a pan/on the grill, and also roasted whole (roast beef). Being low in fat, it is cooked briefly at high heat and then rested.

How Is Tenderloin Cooked?

Tenderloin brought to room temperature is salted and seared briefly on each side in a very hot pan; it is finished with butter-garlic to the desired doneness and served after resting a few minutes.

Why Is Tenderloin Rested?

Resting for a few minutes after cooking allows the juices drawn to the surface by heat to redistribute throughout the meat; this way it doesn't lose its juices when cut and stays more tender.

Which Recipes Use Beef Tenderloin?

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

Frequently Asked Questions

What is the difference between tenderloin and ribeye?

Tenderloin is the inner back muscle and is the most tender, leanest cut; ribeye comes from the rib area, is more marbled-fatty, and is considered more flavorful-aromatic.

Why is tenderloin expensive?

It is expensive because it makes up a very small portion of a cow and is the most tender and sought-after cut.

What doneness is tenderloin best eaten at?

Since it is low in fat, it is generally cooked rare to medium (medium rare/medium); overcooking dries out the meat. Personal preference and food safety should both be considered.

Is tenderloin marinated?

Since it is already tender, it doesn't need a marinade to soften it; a little salt, black pepper, and oil are usually enough.

How is frozen tenderloin thawed?

For the best result it is thawed slowly in the refrigerator; quick thawing at room temperature is not recommended for either safety or texture.