Beef Tenderloin – Subprimal Cut

What is Beef Tenderloin?

Beef tenderloin is a cut of meat from the cow’s loin primal, located near the backbone. Since this muscle doesn’t do much weight-bearing work, it’s incredibly tender. It has a lean but mouth-watering tender texture that feels luxurious. It is one of the most expensive cuts of beef, but for some beef lovers, it is overrated because it lacks the bold flavor of other cuts.

Beef tenderloin is usually sold as a whole roast or cut into large steaks known as center-cut filet mignon (or just filet mignon) and smaller ones known as medallions. It’s also available as a whole muscle, which requires some butchering to separate the key cuts. Butchering the beef tenderloin muscle is a good option if you want to save money, as it’s cheaper.

When a butcher works with a whole beef tenderloin, they divide it into several cuts, each known by a different name. This can get confusing if you don’t know what those names mean or which cut they’re referring to. Take “filet mignon,” for example. It’s a popular term, but many people don’t fully understand what it refers to.

Are beef tenderloin and filet mignon the same?

Technically, beef tenderloin and filet mignon aren’t the same, but they’re closely related. The beef tenderloin is a long muscle with different sections, such as the tail, the chain (side muscle), and the chateaubriand (center-cut tenderloin). Filet mignon is a specific cut from the tenderloin chain. The best filet mignon comes from the chateaubriand, the thickest, most tender, and most prized part of the tenderloin. It’s known as the center-cut filet mignon. So, while filet mignon comes from the beef tenderloin, not every part of the tenderloin qualifies as filet mignon.

What Are Other Names for Beef Tenderloin?

Here are some of the most popular other names for beef tenderloin in the United States:

• Butt Tenderloin,
• Chateaubriand (center-cut tenderloin),
• Filet Mignon,
• Filet Mignon Roast,
• Full Tenderloin Roast,
• Medallions,
• Short Tenderloin,
• Tenderloin Tips,
• Tournedos.

What Does Beef Tenderloin Taste Like?

Beef tenderloin has a very mild taste. It’s a lean cut with almost no marbling, so it doesn’t have the rich taste you might find in more marbled cuts like prime rib (ribeye roast). Unlike other lean beef cuts, it also lacks that strong beefy flavor. Because of this, beef tenderloin isn’t the best choice for people who love a rich, beefy taste. Instead, it’s perfect for those who prefer extremely tender, lean meat. The mild flavor is also why it’s often paired with gravies. Due to its lack of beefy taste and high price, many beef lovers feel it’s not worth the cost.

How Big is a Beef Tenderloin?

A beef tenderloin is usually about 2 feet (60 cm) long and weighs between 4 to 6 pounds (1.8 to 2.7 kg). A whole tenderloin can easily feed up to a dozen people.

How Many Tenderloins Are in a Cow?

A cow has two tenderloins, one on each side of its spine. The tenderloin is a small, long muscle that runs along the spine, under the ribs.

What is Beef Tenderloin Used For?

Beef tenderloin is a versatile cut of beef that works well in many dishes. It’s often used as a whole roast, like a chateaubriand, or sliced into steaks, such as filet mignon or smaller medallions. The whole roast is perfect for cooking in the oven, while the smaller cuts are ideal for quick methods like pan-searing or grilling. Its tenderness and rich flavor make it a favorite for special occasions and fancy meals.