Tenderloin is a premium cut of beef that is known for its tender and juicy texture. It’s one of the most expensive cuts of beef, so only high-end restaurants or special events serve it. In this article, we explain everything you need to know about the tenderloin.
The tenderloin is in the cow’s loin and is thought to be the softest muscle because it doesn’t have any connective tissue. When it comes to purchasing a whole tenderloin, there are a few different parts to be aware of.
Beef butt tenderloin is a cut of meat that comes from the hindquarters of a cow While many beef cuts come loaded with fat and connective tissue, the tenderloin stands out for its extreme tenderness and mild flavor This prized cut provides an exceptionally tender steak or roast that is perfect for special occasions.
If you love tender, delicious beef, keep reading to learn all about the beef butt tenderloin – where it comes from on the animal, how to cook it, and why it’s so tender and flavorful.
Overview of Beef Butt Tenderloin
The tenderloin refers to a long tapered muscle that runs along either side of the backbone starting in the hip region and extending through the lower back. This muscle does little work so it remains very tender.
Beef butt tenderloin specifically comes from the thicker “butt” end closest to the hindquarters. It’s a cylinder-shaped cut taken from the last 6-8 inches of the tenderloin. This portion has a more intense beefy flavor than the tapered tenderloin tip.
Whole tenderloins weigh around 5 pounds. A beef butt tenderloin roast for 4-6 people weighs approximately 2-3 pounds. When sliced into steaks, it’s called filet mignon. This prized cut provides exceptionally tender, delicious meat.
Where Does Beef Butt Tenderloin Come From on the Cow?
The tenderloin is located inside the loin section of the cow, running alongside the spine. This muscle moves the cow’s back but doesn’t get much exercise, so it stays extremely tender.
The butt end of the tenderloin starts in the sirloin region near the hip and extends into the short loin. The beef butt tenderloin cut can only come from the portion within 1/2 inch of the sirloin.
Since the tenderloin is boneless with little connective tissue, it yields very tender steaks and roasts. Its position sheltered between the ribs and backbone also protects it. The lack of exercise plus protection makes the tenderloin the most tender cut.
Characteristics of Beef Butt Tenderloin
These are some key traits of this prized cut:
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Extremely tender – Lack of use keeps these muscles tender.
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Mild beef flavor – More delicate taste than other cuts.
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Fine grain – Smooth, supple texture when cooked.
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Little marbling – This is a lean, boneless cut.
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Types of steaks – Filet mignon comes from here.
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Roasts very well – Ideal for oven roasting whole.
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Quick cooking – Often grilled or pan seared.
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Expensive – Lower yield means pricier cost.
The combination of tenderness, mild flavor and versatility make the tenderloin perfect for special occasions.
How to Cook Beef Butt Tenderloin
Beef butt tenderloin is delicious prepared simply with salt, pepper and olive oil. Use these tips for perfect results:
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Pre-heat the oven or grill to 400-450°F.
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Trim off any excess fat and silver skin.
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Season all over with salt, pepper and olive oil (or rub).
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Roast in the oven for 15-25 minutes until 120-130°F for rare.
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Grill over high heat for 6-8 minutes per side, 10-12 minutes total.
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Baste with herb butter or marinade glaze the last 2 minutes.
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Let rest for 5-10 minutes before slicing.
The tenderloin pairs well with wine sauces, chimichurri and horseradish cream. Enjoy this melt-in-your-mouth cut and impress your guests!
How Beef Butt Tenderloin Compares to Other Cuts
Compared to other beef cuts like ribeye, brisket and sirloin, the tenderloin stands out:
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It’s much more expensive per pound due to small size.
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The tenderloin is extremely tender while most cuts need slow cooking.
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It has a very mild, delicate beef flavor unlike the richer taste of ribeye.
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As a lean cut, it has little marbling unlike juicy cuts like prime rib.
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Simple fast cooking like grilling or roasting is ideal, unlike braising for chuck or brisket.
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It yields filet mignon, the most prized steak, unlike spare ribs or ground beef from other cuts.
For an incredibly tender and easy to cook cut, splurge on the buttery texture of beef butt tenderloin.
Where to Buy Beef Butt Tenderloin
You can purchase whole beef tenderloins at high-end butcher shops or specialty grocery stores like Whole Foods Market. It’s sold as full tenderloins or as individual “butt” or “chateaubriand” cuts.
Online mail order companies like Omaha Steaks also sell portioned beef tenderloins. Expect to pay $25 per pound or more for this prized cut.
For the freshest quality, look for meat that is bright red in color with visible marbling and a fresh, clean smell. Use within 3-5 days or freeze for later use.
Discover This Outstanding Cut
With its unmatched tenderness and mild flavor, beef butt tenderloin provides a memorable meal that beef aficionados dream of. While pricy, this diamond of the cow deserves a special place at your holiday table or for celebrating a special occasion. Savor the buttery texture of every perfect bite.
The parts and their characteristics
The whole tenderloin is a long, cylindrical muscle that runs along the spine of the cow. It is typically sold as a single piece and can weigh anywhere from 1 to 5 kilograms. The first part of the tenderloin is the butt, also known as the head or thick end. This is the larger end of the muscle and is located closer to the rear of the cow. Butt: This end of the tenderloin is wider and thicker than the other end. It is often used to make filet mignon steaks.
The second part of the tenderloin is the tail, also known as the thin end. This is the narrower end of the muscle and is located closer to the front of the cow. The tail is thinner and smaller than the butt and is often used to make tournedos or medallions. It can also be used to make beef stroganoff or other dishes that need smaller pieces of meat.
Along with the butt and tail, there is also a part of the tenderloin called the chain. The chain is a thin, sinewy strip of meat that runs along the side of the tenderloin. It is often removed from the tenderloin and sold separately as a cut of meat. People say that the chain is one of the tastiest parts of the tenderloin, but it can be tough if it’s not cooked right.
Cutting a Beef Butt Tenderloin
FAQ
What are the different types of beef tenderloins?
Are filet mignon and beef tenderloin the same?
Why is beef tenderloin so expensive?
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