It’s no surprise that beef tenderloin is renowned for its tenderness. But it might be a surprise to learn just how versatile this delicious cut can be.
A long and pointy muscle, the tenderloin encompasses the filet mignon and chateau-briand. It also makes up part of the porterhouse and T-bone steaks. Cut from along the ribcage, the muscle is rarely used—so it’s tender and mild in flavor.
You can leave it whole for an impressive-looking roasted beef tenderloin (just use a meat thermometer to achieve that perfect medium-rare), or sear smaller steaks that really sizzle. Either way, you’ll want to use plenty of kosher salt and black pepper to season this cut.