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What Is Beef Tenderloin?

10 Mins read

What is beef tenderloin? If you’re a meat enthusiast or a culinary connoisseur, you’ve likely encountered this exquisite cut of beef. Known for its exceptional tenderness and delicate flavor, beef tenderloin holds a special place in the realm of premium cuts. Situated along the spine of the animal, it is a long, narrow muscle that runs beneath the ribs and above the sirloin. 

This prized portion of the cow is revered for its lean meat and melt-in-your-mouth texture, making it a favorite among steak lovers and top-tier chefs alike. Whether you’re planning an elegant dinner party or simply seeking a luxurious dining experience, beef tenderloin promises to deliver an unforgettable gastronomic journey. Let’s delve deeper into the world of this coveted cut and discover the secrets behind its unrivaled appeal.

What is Beef Tenderloin, Exactly?

Beef tenderloin, also known as filet mignon or fillet, is a highly prized and sought-after cut of beef. It is renowned for its exceptional tenderness, buttery texture, and mild flavor. Located in the loin area of the animal, this muscle spans along the spine and is not weight-bearing, which contributes to its tenderness.

The beef tenderloin is a long, cylindrical muscle that extends from the short loin to the sirloin. It is situated beneath the ribs and is protected by the backbone. This position on the animal, where the muscle receives minimal exercise, results in its tender and succulent nature.

One of the key characteristics of beef tenderloin is its leanness. It contains very little connective tissue and marbling, which makes it incredibly tender and allows it to cook quickly. Unlike other cuts of beef, it lacks the intense flavor that comes from marbling. Instead, the tenderloin possesses a subtle, delicate taste that allows it to pair well with various seasonings and sauces.

The most coveted portion of the tenderloin is the center cut, commonly referred to as the filet mignon. This cut is cylindrical and typically ranges in thickness from 1 to 2 inches. It is often considered the epitome of luxury and is renowned for its extraordinary tenderness. Filet mignon is commonly served in high-end restaurants and is synonymous with fine dining experiences.

In addition to the center cut, the beef tenderloin can be divided into other sections, such as the head, tail, and chain. The head of the tenderloin, also known as the Chateaubriand, is a wider portion that is suitable for roasting or cutting into larger steaks. The tail end, on the other hand, is thinner and smaller in size, making it ideal for dishes that require quicker cooking times. The chain is a thin strip of meat that runs along the tenderloin’s surface and can be removed or left attached, depending on the desired presentation.

Due to its exceptional tenderness, beef tenderloin is often cooked using dry-heat methods, such as grilling, roasting, or pan-searing. It is commonly prepared to medium-rare or medium doneness to retain its tenderness and ensure a juicy and flavorful result.

Beef tenderloin has become synonymous with special occasions and celebratory meals. Its luxurious reputation, combined with its melt-in-your-mouth texture, makes it a popular choice for romantic dinners, holiday feasts, and formal gatherings. Whether served as a whole roast or portioned into individual steaks, beef tenderloin never fails to impress and delight discerning palates.

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Other names for beef tenderloin

Beef tenderloin, also known as filet mignon or fillet, is indeed the most common name for this highly prized cut of beef. However, there are a few other names used to refer to different sections or preparations of beef tenderloin. Here are some of the alternative names:

Chateaubriand: The Chateaubriand is the thickest and most tender portion of the beef tenderloin, typically taken from the center cut. It is often served as a large, roasted, or grilled steak, and is named after the French author and diplomat, François-René de Chateaubriand.

Tournedos: Tournedos refers to smaller, round medallions cut from the center of the beef tenderloin. These medallions are often wrapped in bacon and pan-seared or grilled.

Medallions: Medallions are small, round portions cut from the beef tenderloin. They can vary in thickness and are typically cooked quickly using high-heat methods like pan-searing or grilling.

Filet de Boeuf: This is the French name for beef tenderloin, and it is commonly used in French cuisine to refer to this cut.

Filetto: Filetto is the Italian name for beef tenderloin. It is frequently used in Italian cuisine for dishes like Filetto al Pepe (peppered beef tenderloin) or Filetto Rossini (beef tenderloin with foie gras and truffles).

How to Buy Beef Tenderloin

When it comes to buying beef tenderloin, there are several factors to consider to ensure you select the best-quality meat for your culinary endeavors. Here is a detailed guide on how to buy beef tenderloin:

Choose the Right Source: Opt for a reputable butcher or a trusted meat supplier. They are more likely to provide high-quality beef and offer a wider selection of cuts. Local farmers’ markets or specialty meat shops are also good options for finding premium beef tenderloin.

Consider the Grade: Beef in the United States is typically graded by the USDA based on its marbling and overall quality. The top three grades are Prime, Choice, and Select, with Prime being the highest quality and most marbled. Prime-grade beef tenderloin will offer the best tenderness and flavor, but Choice-grade can still be a good option.

Decide on the Whole Tenderloin or Individual Steaks: Beef tenderloin can be purchased as a whole piece or as individual steaks. Buying the whole tenderloin gives you the flexibility to cut it into steaks or roast it as a whole for special occasions. However, if you prefer convenience and portion control, pre-cut steaks are a good choice.

Examine Appearance and Color: Look for beef tenderloin with a bright red color. Avoid meat that appears dull or discolored. The surface should be smooth and free from blemishes or excessive fat. A good cut of the beef tenderloin will have a consistent thickness throughout.

Check for Marbling: While beef tenderloin is known for its leanness, some marbling can enhance flavor and juiciness. Look for small streaks of fat running through the meat, as they will contribute to tenderness and taste. However, excessive fat can make the meat greasy, so strike a balance.

Consider the Size: If buying individual steaks, consider the desired thickness. Aim for steaks that are at least 1 inch thick to ensure even cooking and retain tenderness. If purchasing a whole tenderloin, consider the size based on the number of guests or servings you plan to accommodate.

Ask for Recommendations: Don’t hesitate to ask your butcher or meat supplier for advice. They can guide the best cuts, and cooking methods, and even suggest alternative options based on your preferences.

Consider Your Budget: Beef tenderloin is considered a premium cut and can be more expensive than other cuts of beef. Set a budget beforehand and select a size or grade that fits within your price range.


How to Cook Beef Tenderloin

Cooking beef tenderloin is a culinary delight that allows you to showcase the tenderness and flavor of this exceptional cut of beef. Whether you’re roasting a whole tenderloin or preparing individual steaks, here is a detailed guide on how to cook beef tenderloin:

Preparing the Beef Tenderloin:

When preparing a whole beef tenderloin, follow these steps to ensure it is ready for cooking:

Trim off excess fat and silver skin: Use a sharp knife to remove any excess fat or silver skin from the surface of the beef tenderloin. Silver skin is the tough, silvery connective tissue that can be found on the outer surface. Removing it will result in a more tender and enjoyable eating experience.

Leave a thin layer of fat: It’s recommended to leave a thin layer of fat intact on the tenderloin. This layer adds flavor and helps prevent the meat from drying out during the cooking process.

Season generously: Season the beef tenderloin generously with salt and pepper to enhance its natural flavors. You can also use your preferred dry rub or marinade to add additional flavor. Ensure that the seasoning is evenly distributed over the entire surface of the meat.

Allow the meat to come to room temperature: After seasoning, allow the beef tenderloin to rest at room temperature for about 30 minutes. This step ensures even cooking throughout the meat and promotes a more consistent result.

Roasting the Whole Beef Tenderloin:

Preheat your oven: Preheat your oven to 425°F (220°C). This high temperature will help to sear the exterior of the tenderloin and lock in the juices.

Prepare the roasting pan: Place a roasting rack inside a roasting pan. The rack elevates the tenderloin, allowing hot air to circulate evenly around the meat and preventing it from sitting in its juices. This promotes even cooking and helps to achieve a crispy exterior.

Place the seasoned tenderloin: Put the seasoned beef tenderloin onto the roasting rack, with the fat side facing up. The fat will baste the meat as it cooks, adding flavor and keeping it moist.

Roast the beef tenderloin: Place the roasting pan with the tenderloin in the preheated oven. Cooking times will vary depending on the size of the tenderloin and the desired level of doneness. As a general guideline, cook for about 20-25 minutes per pound (450 grams) for medium-rare. However, it’s crucial to monitor the internal temperature with a meat thermometer for accurate results.

Monitor the internal temperature: Insert a meat thermometer into the thickest part of the beef tenderloin, avoiding contact with the bone if present. For medium-rare, remove the tenderloin from the oven when the internal temperature reaches around 125°F (52°C). For medium, aim for an internal temperature of around 135°F (57°C). Keep in mind that the temperature will rise a few degrees during resting.

Rest the tenderloin: Once you’ve reached the desired internal temperature, remove the beef tenderloin from the oven. Transfer it to a cutting board and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

Slice and serve: After resting, slice the beef tenderloin into individual steaks of your desired thickness. The tenderloin can be served as is or accompanied by your favorite sauces or sides.

Cooking Individual Beef Tenderloin Steaks:

Preheat the cooking surface: Whether you’re using a skillet on the stovetop or a grill, preheat it over medium-high heat. It’s important to ensure that the cooking surface is hot, as this will help achieve a nice sear on the steaks.

Season and prepare the steaks: Brush the beef tenderloin steaks with oil or melted butter to prevent sticking and enhance flavor. Season the steaks with salt, pepper, or your preferred seasonings. Ensure that both sides of the steaks are evenly coated.

Cook the steaks: Place the seasoned steaks onto the hot cooking surface. The cooking time will depend on the thickness of the steaks and your desired level of doneness. As a general guideline, cook the steaks for about 4-6 minutes per side for medium-rare. Adjust the cooking time accordingly for your preferred level of doneness. For accurate results, use a meat thermometer to check the internal temperature. Aim for around 130°F (54°C) for medium-rare or around 140°F (60°C) for medium.

Rest the steaks: Once the steaks are cooked to your desired doneness, remove them from the heat and transfer them to a clean plate or cutting board. Let the steaks rest for a few minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in more tender and flavorful steaks.

Serve the steaks: After resting, the beef tenderloin steaks are ready to be served. You can enjoy them as they are or pair them with your favorite sauces, side dishes, or accompaniments.


Serving Suggestions:

When serving beef tenderloin, you have the opportunity to elevate the dish with complementary flavors and accompaniments. Here are some serving suggestions to enhance your beef tenderloin meal:


Red Wine Reduction: A rich and flavorful sauce made by reducing red wine with aromatics and seasonings.

Mushroom Sauce: A savory sauce made with sautéed mushrooms, onions, garlic, and a creamy base.

Béarnaise Sauce: A classic French sauce made with butter, egg yolks, vinegar, and herbs like tarragon.

Side Dishes:

Roasted Vegetables: Oven-roasted vegetables such as carrots, asparagus, Brussels sprouts, or a medley of seasonal vegetables.

Mashed Potatoes: Creamy and buttery mashed potatoes make a comforting and traditional accompaniment.

Fresh Green Salad: A refreshing salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette.


Fresh Herbs: Sprinkle chopped fresh herbs like parsley, thyme, or rosemary over the tenderloin for added freshness and aroma.

Flaky Sea Salt: A finishing touch of flaky sea salt enhances the flavors and adds a nice texture to the meat.


Slicing: When serving individual steaks, slice the beef tenderloin against the grain to maximize tenderness.

Plating: Arrange the sliced tenderloin on a platter or individual plates, and drizzle or spoon the sauce over the meat.

Colorful Accents: Consider adding vibrant elements like roasted cherry tomatoes, sautéed mushrooms, or micro greens for a visually appealing presentation.

What Does Beef Tenderloin Taste Like?

Beef tenderloin is known for its exceptionally tender texture and subtle flavor. It is often considered the most tender cut of beef due to its location and minimal connective tissue. The taste of beef tenderloin can be described as:

Mild and Delicate: Beef tenderloin has a mild flavor profile compared to other cuts of beef. Its taste is not overpowering or strongly gamey, allowing the natural flavors of the meat to shine through.

Butter-like Texture: The texture of beef tenderloin is incredibly tender and almost melts in your mouth. It has a smooth buttery texture that is highly desirable and contributes to its luxurious eating experience.

Slightly Sweet and Nutty Notes: Some individuals describe beef tenderloin as having subtle sweetness and nutty undertones. This characteristic adds depth to the flavor profile of the meat.

Milder Fat Content: While beef tenderloin has a small amount of marbling (intramuscular fat), it generally has less fat compared to other cuts like ribeye or striploin. This results in a cleaner taste and a cleaner finish.

The delicate flavor and tender texture of beef tenderloin make it a popular choice for special occasions and fine dining experiences. It is often considered a luxurious cut of beef that can be enjoyed on its own or paired with complementary sauces and seasonings to enhance its natural flavors.

How to Store Beef Tenderloin

Proper storage of beef tenderloin is essential to maintain its quality and prevent spoilage. Here are some guidelines on how to store beef tenderloin:


If you’re not planning to cook the beef tenderloin immediately, refrigeration is the best option for short-term storage.

Ensure that the beef tenderloin is wrapped tightly in plastic wrap or placed in an airtight container to prevent air exposure and reduce the risk of contamination.

Store the wrapped or containerized beef tenderloin on the lowest shelf of the refrigerator, where the temperature is the coldest. This will help maintain the meat’s freshness and prevent cross-contamination with other foods.

Proper Temperature:

The ideal refrigerator temperature for storing beef tenderloin is between 32°F (0°C) and 40°F (4°C). This range helps slow down bacterial growth and maintain the quality of the meat.

It is essential to have a reliable refrigerator thermometer to monitor and ensure the temperature stays within the safe range.

Shelf Life:

When stored properly in the refrigerator, beef tenderloin can typically be kept for 3 to 5 days. However, it is best to consume it as soon as possible to enjoy the freshest flavor and quality.

If the beef tenderloin has been previously cooked, it can be refrigerated for 3 to 4 days.


If you need to store beef tenderloin for a longer period, freezing is a suitable option. Freezing helps to preserve the meat for several months while maintaining its quality.

Before freezing, wrap the beef tenderloin tightly in plastic wrap or aluminum foil, or place it in a freezer-safe bag to prevent freezer burn and moisture loss.

Label the packaging with the date to keep track of its storage time.


When ready to use the frozen beef tenderloin, thaw it properly to maintain its quality. The recommended method is to thaw it in the refrigerator, allowing it to thaw slowly and evenly.

Avoid thawing beef tenderloin at room temperature, as this can lead to bacterial growth and compromise the safety of the meat.

Depending on the size, thawing in the refrigerator may take 24 to 48 hours. Plan to allow sufficient time for thawing.

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About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
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