Tenderloin Filet

The crown jewel of beef, the tenderloin sits beneath the ribs along the backbone and is prized for its fine grain, and tender bite. Also known as the Filet Mignon, these steaks come from the peeled tenderloin with the side chain removed and then cut into steaks. The tenderloin is a staple in fine restaurants and a popular choice for elegant dinners. However do not let its popularity fool you, the tenderloin represents only less than one and a half percent of the meat available on an animal. As a result this cut deserves a very special place at your tale. Only 10 filets come from each animal and hence is only available once a year to our members.

Suggested Recipe Links:

The Perfect Steak Guide by BBC Food

Beef Tenderloin Filets with Smoky Bacon-Bourbon Sauce from Bon Appétit Magazine

Beef Tenderloin Steaks with Mushroom Sauce by Food and Wine Magazine

Cut From:

Tenderloin

Suggested Methods:

Quick Sauté

Oven Roast