The tenderloin of beef is located in the short loin. It is a long cut, thick at one end, called the “butt,” tapering to the thin “tail” end. This muscle is very thin and soft because the animal doesn’t use it. There isn’t much fat on it. While the tenderloin is a fancy and pricey cut of meat, it’s not so much for its beefy taste as for how tender it is and how well it goes with rich sauces.
When prepared as a whole, the tenderloin is often labeled “beef loin tenderloin roast. ” In French it is called the filet de boeuf or chateaubriand. In the United States, “chateaubriand” usually refers to a recipe with a double-sized tenderloin, not the cut of meat itself. A tenderloin roast is used in the classic preparation Beef Wellington.
Most often this cut of beef is used to make an individual steak called a filet mignon. Other terms are tournedos, medallions or tenderloin steak. Because this steak is very lean and doesn’t taste strong, it is often wrapped in bacon and served with red wine reduction sauces or savory ingredients like mushrooms.
Beef tenderloin is one of the most prized and luxurious cuts of meat. With its extreme tenderness and buttery texture, it’s no wonder beef tenderloin commands premium prices and is reserved for special occasions. But walk into a butcher shop or scan a restaurant menu, and you may come across many different names used for cuts from the tenderloin. What gives? Is there another name for beef tenderloin? As it turns out, this cut has many aliases.
Anatomy of the Beef Tenderloin
Before diving into the various names for cuts of the tenderloin, it helps to understand exactly where this piece of meat comes from
The tenderloin sits within the loin primal of the cow. It’s a long tapered muscle that runs along the spine and doesn’t get much exercise, making it extremely tender. The tenderloin begins near the sirloin primal and extends forward towards the rib primal, ending in the short loin area near the back legs.
Since the tenderloin spans a large area, it can be portioned into several different cuts The names given to these cuts provide clues as to which part of the tenderloin they come from.
Alternative Names for Beef Tenderloin Cuts
Here are some of the most common alternative names for cuts from the beef tenderloin:
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Filet mignon – The most widely known tenderloin cut. Comes from the narrow, tapered end of the tenderloin.
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Châteaubriand – Usually refers to a thick steak cut from the thickest part of the tenderloin. Can serve 2-3 people.
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Tournedos – Small, round slices of tenderloin, typically pan-fried or grilled. Also called filet medallions.
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Tenderloin tips – The pointed end pieces after the tenderloin is portioned into filets. Known for intense flavor.
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Whole tenderloin roast – An entire untrimmed tenderloin, roasted whole.
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Tenderloin filet – General name for steaks cut crosswise from the thickest part of the tenderloin.
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Tenderloin steak – Can refer to any steak cut from the tenderloin primal. Often used interchangeably with filet mignon.
Why Does the Tenderloin Have So Many Names?
Several factors account for the myriad names used for beef tenderloin cuts:
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Anatomical differences – Unique names identify which part of the tenderloin a cut comes from.
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Portion sizes – Names like tournedos and Châteaubriand refer to specific portion and serving sizes.
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Preparation methods – Some names correlate to how a cut is prepared, like tenderloin roast.
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Origins – Names like Châteaubriand come from the dish or person the cut is associated with.
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Language differences – Various languages have distinct names for tenderloin cuts. Filet mignon is French.
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Menu language – More sophisticated names like Châteaubriand can add cache on restaurant menus.
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Tradition – Some names are ingrained in culinary tradition, even if their exact meaning has faded.
Popular Ways to Prepare Beef Tenderloin Cuts
While all tenderloin cuts share a signature tenderness, their differing sizes, shapes, and origins lend themselves to certain cooking methods.
Filet Mignon
The most ubiquitous tenderloin dish. Filet mignon is grilled, broiled, pan-seared, or pan-roasted and often served with a wine reduction sauce.
Châteaubriand
Châteaubriand steaks are classically roasted whole, then sliced to share. They pair beautifully with béarnaise sauce.
Tournedos
These petite medallions are ideally pan-fried or grilled quickly over high heat and served atop salad greens or other sides.
Tenderloin Tips
Tips absorb marinades deeply with their tapered shape. They shine grilled, broiled, or sautéed in stir fries and fajitas.
Tenderloin Roast
Roasting coaxes out the tenderloin’s rich flavor. Sliced roast makes an elegant entree for special dinners.
How to Shop for Tenderloin Cuts
Now that you’re familiar with the many names for cuts of the tenderloin primal, keep these tips in mind when purchasing:
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Ask your butcher to explain the differences between tenderloin cuts to find your best option.
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Choose a cut size appropriate for the number of people you’re serving.
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Opt for thicker steaks if you prefer meat cooked more than medium. Thinner cuts cook quickly.
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Pick cuts labeled with the specific name like “filet mignon” or “Châteaubriand” for predictability.
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For maximum tenderness, select cuts from the narrow end of the tenderloin.
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Inspect cuts for marbling and fat trim. Tenderloin is naturally lean. Avoid large fatty sections.
Easy Recipes to Make the Most of Tenderloin
Tenderloin’s velvety texture deserves star treatment. With these easy recipes, you can showcase tenderloin cuts at their finest:
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Buttery Garlic Filet Mignon – Brushed with herb garlic butter before and after grilling. Melts in your mouth.
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Bacon-Wrapped Filets with Balsamic Glaze – Savory bacon and sweet glaze is a match made in heaven.
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Rosemary Roasted Tenderloin – Elegant and perfect for holidays. Includes rosemary, garlic, and mustard.
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Sesame Crusted Tenderloin Tips – Coated in toasted sesame seeds and soy sauce before sautéing.
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Brown Sugar Chili Glazed Tenderloin – Char-grilled with a sweet and spicy brown sugar chili glaze.
Typical Pricing for Tenderloin Cuts
Due to their desirable texture, tenderloin cuts fetch some of the highest prices per pound for beef:
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Filet mignon – $19-$29 per pound
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Châteaubriand – $18-$26 per pound
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Tenderloin roast – $22-$30 per pound
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Tenderloin medallions – $23-$32 per pound
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Tenderloin tips – $17-$22 per pound
For five-star eating at home, a premium tenderloin cut is worth the splurge for your next special celebration. With this guide’s handy tips on recognizing alternative names for beef tenderloin, you can shop like a pro and select the perfect cut for any occasion.
How to buy beef tenderloin
You should look for a butcher or shop known for its high-quality meats because this is an expensive cut that is only served on special occasions. The butcher will choose the best beef available and can also trim the tenderloin to order, give you tips on how to get the best results, and suggest ways to cook it.
Everything You Should Know About Tenderloin Steak
FAQ
What is beef tenderloin called in the store?
Are there different types of beef tenderloin?
Is tenderloin the same as sirloin?
What is a very tender cut of beef tenderloin?
What is beef tenderloin?
Beef tenderloin is a tender meat cut perfect for barbecue and slow cooking. From meat prep to cooking techniques, discover everything you need to know about this delicious beef steak. Beef tenderloin is a cut that comes from the loin of the beef and is also called eye fillet, filet, fillet, and filet mignon.
Where does beef tenderloin come from?
Beef tenderloin is a premium cut that comes from the loin area of the cow. The loin is a muscle group running along the spine, and the tenderloin is nestled within it. This prized cut spans the short loin and sirloin sections and is located under the ribs, making it a muscle that doesn’t get much exercise, which gives it the best tenderness.
What is a beef tenderloin cut?
This prized cut spans the short loin and sirloin sections and is located under the ribs, making it a muscle that doesn’t get much exercise, which gives it the best tenderness. This is why it’s called a “tender” loin. It’s one of the primal cuts of beef, specifically the loin primal. What cut is beef tenderloin?
What is a tenderloin steak called?
Most often this cut of beef is used to make an individual steak called a filet mignon. Other terms are tournedos, medallions or tenderloin steak. Due to the exceptional leanness of this steak and its mild taste, it is often wrapped in bacon, paired with red-wine reduction sauces or savory ingredients such as mushrooms.