Is Beef Tenderloin A Good Cut Of Meat

Synonyms: Filet Mignon Roast

Tenderloins are the most highly valued cut on the entire animal. They are tiny, thin, lean, and extremely tender muscles that are situated on either side of the backbone. For tenderloin roasts, people are willing to pay extremely high prices because of their renowned buttery tenderness.

Tenderloin roasts because this cut has a relatively mild flavor (though grass-fed tenderloins are more flavorful than grain-fed ones). Beef Wellington, one of the fancier traditional roast recipes, is typically made with beef tenderloin. This cut is also great for carpaccio and steak tartare.

Tenderloins have a narrow end and a thick end. To guarantee uniformity, roasts You can make roasts from the thin end by cutting off the smallest portion and using butcher’s twine to truss it to a thicker portion. The thin end can also be sliced for beef medallions.

These tenderloins are sold with the “chain” on. The chain is a muscle that runs along the tenderloin. Butchers and chefs typically cut off the tenderloin and sauté it for snacking because it isn’t very pretty or have a very useful thickness.

Additionally, a side muscle protrudes from the thick end of tenderloins. Usually removed from the tenderloin, it can be prepared as a petite roast of tenderloin. These tenderloins have been stripped of all surface fat down to the silver skin and are sold with the side muscle still attached. The term “PSMO Tenderloin” is occasionally used to describe this particular cut (PSMO stands for “Peeled, Side Muscle On”).

Weight is a common way to grade beef tenderloin sizes, with ‬5

Are Beef Tenderloin and Filet Mignon the Same Thing? The Difference Between Tenderloin and Filet Mignon

Before we discuss the distinctions between filet mignon and tenderloin, it’s useful to understand some basic beef information. Subprimal cuts are those that we see at the meat counter, such as steak, roasts, and stew meat. They originate from primal cuts, which are larger sections of the animal (i e. , Chuck, Loin, Round).

The animal’s back half yields the tenderloin, which is cut from the loin and sirloin primals. A long cut of beef called tenderloin can be sliced into tiny steak pieces known as “Filet Mignon” or used for a roast or Beef Wellington. For special occasions and entertaining guests, tenderloin comes in handy since it makes several succulent, perfectly portioned, and succulent steaks.

Because Filet Mignon is a component of Tenderloin, some people consider Tenderloin and Filet Mignon to be synonymous. The tenderloin, the most tender and delicate part of the loin primal, is where filet mignon is cut. Additionally, because it’s a very lean portion of the animal, the steak will be fork-tender and free of connective tissue. Due to these characteristics, filet mignon is now one of the most highly valued beef cuts.

How to Cook Beef Tenderloin

Tenderloins should be cooked quickly over high heat (such as on a grill) to leave the interior juicy and medium-rare while the exterior gets nicely browned. It can also be seared in a 450°F oven after being finished in a scorching hot skillet on the stovetop.

High-end steaks usually only require kosher salt and freshly ground black pepper for seasoning. However, because beef tenderloin is so thin, a quick dip in a tasty marinade can also be beneficial. It can also be served with a silky, buttery béarnaise or a red wine pan sauce.