It’s no surprise that the beef tenderloin is renowned for its tenderness. But it might be a surprise to learn just how amazingly versatile this cut can be.
A long, pointy muscle, the tenderloin encompasses the filet mignon and chateau-briand, and makes up part of the porterhouse and T-bone steaks.
It’s cut from along the ribcage. That means the muscle is rarely used, and therefore tender and mild in flavor. You can cook it whole or cut into smaller steaks to really sizzle.