Tenderloin Steak

AKA: Eye Filet, Filet, Filet Steak, Medallions, Tender Steak, Filet De Boeuf
Primal: Tenderloin (US)
Cooking Methods: Pan-Fry, Stir-Fry, Grill, BBQ
Good For: Dinner Steak
Fat Content: Low
Price: Expensive

Perhaps the most sought after Beef cut, Tenderloin Steak is famous world over for its impeccable flavor and succulence. This is a well-marbled piece of meat, which retains its texture and moisture even after being cooked on high temperature. Tenderloin Steak is a restaurant favorite and is one of the most expensive cuts of Beef.

Tenderloin Steak is arguably the most popular cut for making steaks. This cut can be cooked using the dry-heat techniques like grilling, broiling, pan-frying and barbecuing. Due to its naturally rich, beefy flavor, cooking experts do not recommend dousing this portion in heavy marinades. The only thing it might benefit from is a dry spice rub and very little oil to sear it from both sides. The versatility of this cut is such that it will help satiate the appetite of any steak lover since it has the capacity to be cooked through a range of doneness levels, ranging right from rare to well done.

As is evident from its name, Tenderloin Steak is extracted from the Beef Tenderloin, which is the portion towards the inner side of the Short Loin.

Origin of the word 'tenderloin' can be traced back to the year 1828. It means 'the tender part of a beef or pork loin'.

Steak cuts from the Tenderloin are often recognized by the name of the dishes they are used in, such as tournedos, filet mignon and chateaubriand.

Popular Dishes: Chateaubriand, Filet Mignon, Beef Wellington, Steak Tartare, Tournedos, Beef Stroganoff

This information about Tenderloin Steak was sourced from our meat cut app