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Tenderloin Steak

Tenderloin steak

Information for Tenderloin Steak

Cut Ratings

Flavor 4 star
Tenderness 4 star
Value 1 star
Leanness 4 star

Typical Cooking Methods

BBQ, Broil, Grill, Pan Fry, Smoke

Other Names for Tenderloin Steak

Fillet Steak, Filet Mignon, Short Tenderloin, Tender Steak, Fillet de Boeuf, Butt Tenderloin

Good Substitutes for Tenderloin Steak

Top sirloin steak, Porterhouse steak

Traditional Dishes for Tenderloin Steak

Fillet Mignon, Chateaubriand, Steak tartare, Tournedos, Stroganoff

Sous Vide Filet Mignon Recipes

View all Sous Vide Filet Mignon Recipes

Description of Tenderloin Steak

Found in the middle back of the cow, the short loin is one of the most expensive and prized primal cuts. It lies between the sirloin and rib. The best steaks and roasts are obtained from this cut, including the tenderloin.

This is a long and cylindrical muscle that is tender because this part of the cow's muscle doesn't get any exercise. The tenderloin weighs around 10 to 13 pounds. Select the one that has most marbling and a clear red color when shopping for tenderloin steaks. Do note that vacuum packed tenderloin has a purplish color.

The cut is well-known for steaks so you can cook it with different dry heat methods. Lots of different dishes are made out of the tenderloin. For example tournedos are made from the end of this cut while the Chateaubriand is made from the middle of the tenderloin. This cut is on the pricey side because it produces buttery and tender beef. In the US, the cut is most commonly known as filet steaks or filet mignon.