A favorite for steak lovers, the Tenderloin is a premium cut that represents the intersection of leanness, fat, flavor, texture, and body. The Tenderloin is a muscle sitting along the lower back, running from the short loin below the ribs to the sirloin. This cut is 2 in. wide, 4 in. long, and 1 in. thick in size. This steak is ideal when cooked to rare on the grill or skillet. The ‘tail’ end of the tenderloin also makes for an incredible Carpaccio. Other common names for the Tenderloin are Filet mignon, Chateaubriand steak, and beef Wellington.
Recipes for Tenderloin Steak
Onion confit, a simple reduction of onions, vinegar, and honey, makes this simple dish look like a five-star meal.
Make a fantastic cut of beef even better by basting a premium tenderloin with sage butter.
Buttery béarnaise sauce is drizzled over grilled tenderloin for a truly decadent meal.
Explore common cuts