Beef Tenderloin

Beef tenderloin is the long, cylindrical muscle from the loin with a fine, velvety grain. It is exceptionally tender and mildly beefy, so it excels with quick searing or gentle roasting to medium rare. Common retail forms include whole PSMO, center-cut roasts, and steaks such as filet mignon and medallions. Because it is very lean, overcooking can make it dry; trimming the chain and silverskin promotes even cooking.

French cuisine popularized cuts like filet mignon, tournedos, and chateaubriand, later embraced by European and North American steakhouses. Modern supply chains provide grain- or grass-finished beef worldwide, often wet- or dry-aged before sale.