Description
Beef tenderloin, often referred to as filet mignon or chateaubriand depending on the cut and preparation, is widely regarded as the most tender cut of beef. It comes from the loin of the cow, a muscle that does minimal work, which results in a buttery, melt-in-your-mouth texture.
The tenderloin has very little fat and marbling, giving it a delicate, mild beef flavor. Because of its low fat content, it’s a leaner option compared to cuts like the ribeye or New York strip. Its supreme tenderness makes it a highly sought-after and expensive cut.
Due to its lack of fat, the tenderloin is best cooked quickly over high heat to prevent it from drying out. Grilling, pan-searing, or roasting whole are popular cooking methods. It’s often served medium-rare to preserve its signature tenderness. While its flavor is milder, it pairs well with sauces, compound butters, or spices that complement its delicate taste.
