Beef tenderloin
Beef tenderloin is a cut of beef taken from the loin, specifically the psoas major muscle along the backbone.
Beef tenderloin is a cut of beef from the loin, taken from the psoas major muscle along the backbone. It is prized as the most tender cut, sold as a whole roast or as steaks like filet mignon.
What it is
Beef tenderloin is a long, cylindrical muscle that runs along the backbone beneath the ribs, spanning the short loin and sirloin. Because this muscle does very little work, it stays exceptionally tender with minimal connective tissue.
Why it matters
Its tenderness and mild flavour make it a premium choice for roasting or high-end steaks. However, the lean meat can dry out quickly if overcooked, so careful preparation is key.
Key details
Regional names include eye fillet (Australasia), fillet (UK and South Africa), and filetto or oxfilé elsewhere. In Canada, it is a familiar premium cut, with filet mignon steaks common in butcher shops and restaurants.
In short
- Taken from the psoas major muscle along the backbone.
- Very tender due to minimal muscle work.
- Lean meat with mild flavour; avoid overcooking.
- Sold as whole roast or filet mignon steaks.
In Canada, beef tenderloin is a familiar premium beef cut sold in butcher shops and restaurants, and Canadian English commonly uses terms such as filet mignon for steaks cut from it.
Quick questions
What is beef tenderloin?
Why is it so tender?
Is beef tenderloin the same as filet mignon?
Sources
- Wikipedia — https://en.wikipedia.org/wiki/Beef_tenderloinSupports: Anatomy, location, tenderness, regional names, and relationship to filet mignon.
- Merriam-Webster — https://www.merriam-webster.com/dictionary/tenderloinSupports: Definition of tenderloin as a large internal loin muscle and related meanings.
- Tasting Table — https://www.tastingtable.com/1965462/beef-tenderloin-vs-filet-mignon-explained/Supports: Distinction between whole tenderloin and filet mignon steaks.
- 1855 The Steakhouse — https://1855beef.com/blog/tenderloin-vs-filet-mignon/Supports: Culinary uses and filet mignon being cut from tenderloin.
- Upscale Flavors — https://upscaleflavors.com/what-is-beef-tenderloin-the-ultimate-guide/Supports: Lean character, mild flavour, and tendency to dry out if overcooked.