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Tenderloin Roast

Information for Tenderloin Roast

Cut Ratings

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

Typical Cooking Methods

Grill, Roast

Other Names for Tenderloin Roast

Whole tenderloin roast, Filet mignon roast, Tenderloin tip roast, Whole filet,

Good Substitutes for Tenderloin Roast

Traditional Dishes for Tenderloin Roast

Roast beef tenderloin, Beef Wellington, Stroganoff

Sous Vide Roast Recipes

View all Sous Vide Roast Recipes

Description of Tenderloin Roast

Tenderloin roast is extracted from the short loin primal cut. Cuts from the short loin produce the beefiest and juiciest steak and roast. The short loin is located just above the flank and between the rib and sirloin. The reason why tenderloin is so tender is because it is located in an area which is not exercised.

The tenderloin roast is an inside muscle that expands from the thirteenth rib to the pelvis. There is actually a large end that also lies within the sirloin primal cut. Many butchers cut off the sirloin's part when trimming the tenderloin roast cut. Note when the outer fat of this cut is not trimmed, it weighs around nine pounds. However when the fat is removed, it weighs around five pounds. That is sufficient to serve about 10 people.

Unlike other cuts, this cut roasts quickly on high temperature. When buying a tenderloin roast, select the one that is red in color with the most marbling you can find. These are all indicators that the cut is of high quality.

Also make sure you tuck the slim end under the roast when cooking a whole tenderloin. This will give it even thickness and a consistent diameter for even cooking.

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