Beef loin tenderloin recipe: 59 photos
FAQ
Accepted methods for cooking beef tenderloin. The food web and a great many cookbooks (very many of them highly reputable) recommend blasting a tenderloin in a hot oven, 450–500°F (232–260°C), for a relatively short time to cook it, followed by a counter rest.
The cuts we see at the meat counter (like steak, roasts, or stew meat) are subprimal cuts. They come from larger areas of the animal, known as primal cuts (i.e., Chuck, Loin, Round). The Tenderloin comes from the back half of the animal and is cut from the loin and sirloin primals.
Limited Availability and High Demand. This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.
Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center.
It's a lean muscle that does not get much exercise, so it's the most tender, buttery meat you can source. And this prized piece deserves the star treatment! A slow roast in a low-heated oven keeps it perfectly juicy and flavorful, with a broil in the final few minutes to develop a deeply caramelized crust.