Tenderloin, also called fillet in some markets, is a long muscle that runs beneath the backbone of cattle and other animals. In beef, the tenderloin is the psoas major muscle. Because it performs relatively little work, it is exceptionally tender, lean and generally more expensive than many other cuts.
The centre section is often used for uniform steaks or Chateaubriand; the tail can be used for smaller portions, stir-fry or other preparations. The head and chain may be fabricated for suitable secondary uses.
Tenderloin can be roasted whole, cut into steaks or medallions, grilled or pan-seared. It is also used in preparations such as Beef Wellington. Its mild flavour and low fat content make careful seasoning and cooking important.
Chef’s tip: Remove silverskin and excess connective tissue, then tie the tapered tail under the fillet when roasting whole to create a more even thickness. Calculate yield after trimming before setting the menu cost.
Food-safety note: Raw preparations such as tartare and carpaccio require appropriate sourcing, handling and controls; tenderness does not make raw meat inherently safe.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
