Beef tenderloin tips are small pieces and trimmings taken from the narrower head or tail portions of the tenderloin during fabrication. They are usually irregular in shape and size, which makes them useful for quick-cooking dishes where uniform steak presentation is not required. They come from the same naturally tender muscle as filet mignon, but the pieces are not necessarily uniform in tenderness, thickness or appearance.
Tenderloin tips may include the tapered tail, smaller muscles separated during trimming and usable offcuts from portioning steaks. Ask the supplier whether the product is clean tenderloin muscle only or a mixed trim specification. Remove silverskin and excess connective tissue, then sort pieces by size and thickness for even cooking.
Tenderloin tips are commonly sautéed, used in stroganoff, skewers, stir-fries or small beef dishes. Because tenderloin is naturally tender but lean, cook quickly over high heat and avoid prolonged cooking that can dry the meat. They are generally better suited to sautéing or quick grilling than to long braising.
Example: sauté tenderloin tips in batches with mushrooms and shallots, then finish with a sauce for a stroganoff-style preparation. They can also be used for beef brochettes if cut to a consistent size.
Cost-control tip: tenderloin trim can be valuable, but it should be costed according to its actual yield and specification. Do not price mixed tenderloin trim as though every piece were a centre-cut filet.
Terminology: supplier specifications may call these fillet tails or tenderloin trimmings; confirm the actual muscle and trim standard.
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