A tenderloin steak is a cut from the cow’s loin and is one of the most popular options on a beef menu. Since it’s considered such a high-quality meal, cooking one can be quite daunting and intimidating. However, it doesn’t have to be a difficult task if you have the right method.
Today, we’re going to teach you everything you need to know about choosing a tenderloin steak.
Table Of Contents
What is Tenderloin Steak, Exactly?
The tenderloin can either come from the cow’s short loin or another area of the animal known as the psoas major. The muscle isn’t responsible for bearing any of the cow’s weight, so it’s far more tender than other cuts. Other famous steaks from this part of the cow include filet mignon and tournedos.
Tenderloin steaks naturally contain little fat due to the lack of connective tissue. Tenderloin also has a whopping 25 grams of protein per 100-gram serving. Tenderloin steaks are called eye fillet in Australia, or a filet in France.
What Does Tenderloin Steak Taste Like?
Tenderloin steaks are fine-grained and lean, usually with thicker cuts but smaller in diameter. The high-quality cut of beef steak is the most tender steak, boasting a mild, buttery flavor. However, the flavor is not as rich in taste as a ribeye or tomahawk.
Where Does Tenderloin Steak Come From?
The tenderloin steak comes from the short loin or psoas major of a cow. The muscle on this part of a cow’s body doesn’t support the cow’s weight so it doesn’t get tough like many muscular parts of the cow do. As a result, the meat is the most tender. Among the most desirable cuts from this loin area are tournedos and filet mignon.
Where to Buy Tenderloin Steak
Shopping for beef can be just as intimidating as cooking it. Tenderloin beef also tends to be a bit pricey compared to other cuts, so it’s important to choose the right one. Fortunately, we’ll tell you exactly how to buy the perfect tenderloin steak, so you don’t have to worry when you stop by the supermarket. It doesn’t matter if you shop at Costco or a fancy butcher shop – these principles apply everywhere.
You can typically find tenderloin steaks at your local supermarket in two forms: trimmed or untrimmed. Untrimmed tenderloin is cheaper because it still comes with the lining of fat around the cut. You can avoid the hassle of trimming the meat yourself by paying a few extra bucks per pound.
When buying steak, try to find cuts that have no brown spots. While steaks with brown spots are still safe to eat, they aren’t as fresh. If you’re unsure which cut is the best, you can always ask the butcher for recommendations.
Hot and fast cooking methods are the most ideal for preparing tenderloin steaks. This allows the exterior surface to get a slight char while the interior remains undercooked for the optimal flavor and texture.
Even without marinades, tenderloin steaks taste great as long as they don’t overcook. A spice rub helps give the steak added taste. Tenderloin steaks can be grilled, baked, roasted, or even broiled.
Nutrition & Calories
Tenderloin steaks don’t have connective tissues. Therefore, they contain little to no fat. Every 100 gram serving of this type of steak contains about 25 grams of protein. The steak is known as filet mignon in France and fillet in Australia.
Tenderloin Steak Recipes
- Herb-Crusted Tenderloin Steak – Tenderloin steak is tender and tasty. Fresh or dried herbs enhance the flavor of this delicacy. However, you have to use more herbs if you decide to use fresh ones. Try serving your steak with baked or mashed potatoes and veggies of your choice.
- Bacon-Wrapped Filet – Bacon add to the taste of tenderloin steak. Although you can buy pre-wrapped tenderloin steak with bacon, you can do it yourself, which allows you to choose the type of bacon you prefer. The dish takes about half an hour to cook, and you can serve it with steamed broccoli, garlic mashed potatoes, green beans, or baked potatoes and a green salad with crisp toppings.
We hope this article was helpful and you’re now armed with all the info you need before heading to the store and picking up a delicious tenderloin.