As the name implies, the tenderloin is the tenderest of all beef cuts. Considered a lean cut, the tenderness is derived from the fact that the muscle is rarely used. Shaped like a baseball bat, the whole trimmed tenderloin is about 2 feet (60 cm) long and weighs between 4 and 6 pounds (2-3 kg). It traverses both the short loin and tenderloin. The full roast is commonly divided into three part: the narrow tail end under the short loin; the center cut–the most desirable; and the head, which is the wide end nearest the sirloin.
CLICK ON ANY OF THE IMAGES BELOW TO SEE A FULL DESCRIPTION
Filet Mignon Roast, Chateaubriand, Full Tenderloin Roast
If not sold as a full tenderloin, the roast will be fabricated in one of two ways. It will either consist of one piece of meat taken from the wider end or two tenderloins taken from the narrow end and tied together. If working with the full roast, remove the long thin muscle attached at the side, called the chain, and save for another use The tenderloin is very versatile and loves a lot of dry heat. Roast in a hot over, 450°F (230°C) for about 25 minutes until an internal temperature of 130°F (55°C) is reached. Allow to rest for 15-20 minutes under foil
Chateaubriand, Fillet de Boeuf, Filet Mignon, Fillet Steak, Tenderloin Medallion, Tenderloin Tips, Tender Steak, Tournedos
Tenderloin steaks, more commonly referred to as filet mignon, are usually 1¼–2 inches thick (3-5 cm). High end steak houses will usually use USDA Prime center cut filet. Pan searing and finishing under a hot broiler is one of the best methods of cooking. They can also be grilled.