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 taken from the loin, specifically the psoas major muscle along the backbone. It is widely regarded as the most tender cut of beef and is sold whole as a roast or portioned into steaks such as filet mignon. In Canada, beef tenderloin is a familiar premium cut, often sold in butcher shops and restaurants, and Canadian English commonly uses terms such as filet mignon for steaks cut from it.

Description

Beef tenderloin is the large internal muscle of the loin on each side of the vertebral column. It is long and cylindrical, extending across the short loin and sirloin regions. The muscle does very little work, which is why the cut is especially tender. It sits beneath the ribs, next to the backbone, near the kidneys.

Culinary use

Because of its tenderness, beef tenderloin is commonly used for roasting and for premium steaks. Filet mignon is cut from the tenderloin, especially from the smaller end. Whole tenderloin is often roasted, while trimmed portions are cut into filet mignon steaks.

Texture and flavour

The cut is prized for its very soft texture and relatively mild flavour. It is also a lean cut, so it can dry out if overcooked. Beef tenderloin is generally lean and has a mild beef flavour.

Naming and regional terms

Beef tenderloin has several regional names, including eye fillet, filet, fillet, oxfilé, and filetto. In some contexts, “filet mignon” refers to a steak cut from the tenderloin rather than the entire muscle. The term varies by region, including eye fillet in Australasia and fillet in the UK and South Africa.