How to Choose the Perfect Tenderloin Steak Cut

October 7, 2024 Carolina Cattle Company

Introduction to Tenderloin steak

Tenderloin steak is the tenderloin muscle which is located on the spine of the cow. Tenderloin steak is a long, narrow, and lean cut that runs from the short loin to the sirloin. Also this steak is one of the most tender cuts of beef because of its low level of connective tissues and its location in the cow’s body as there it gets less movement and exercise in the whole life of the cow. The Tenderloin steak is one of the most prized cuts of beef which is known for its unique flavor.

As the popular Tenderloin steak is a soft meat so it is very important to know how to choose the perfect Tenderloin steak cut. In the article we have mentioned how to choose the best and perfect Tenderloin steak cut and other important aspects.

Understanding of Tenderloin Steak

It is also believed that the Tenderloin steak is one of the most luxurious parts of the cow because of its tenderness. Before deciding or choosing the perfect Tenderloin steak it is important to know in detail about it and its parts and sections, to make the right decision.

As we know that Tenderloin is a muscle part placed in the spine of the cow and that part of the cow’s body does not have any role in the movement and hence the meat remains soft and easy to chew. Its intramuscular fat makes the meat flavor mild and lean. Further Tenderloin is divided into three sections:

1. The Head (Butt End)

Location: The head section is the thicker and wider end of the tenderloin, located near the sirloin.
Characteristics: The head is broader and less uniform in shape as compared to the center section of tenderloin. It contains a bit more connective tissue then also it remains highly tender.
Common Cuts: It is not as popular as filet mignon due to its irregular shape, but this part is often used in creating larger cuts for roasting or sliced into steaks like sirloin tips.
Uses: The butt end can be portioned into larger steaks and can be used for roasting. It may require additional trimming to remove some sinew or silverskin.

2. The Center-Cut (Châteaubriand)

Location: The middle section of the tenderloin, which is the most uniform in shape and size.
Characteristics: It is a high quality steak as this section is tender, lean and comparatively free of connective tissue. The center cut part is the most sought part of the tenderloin because of its thickness and cylindrical shape.
Common Cuts:
- Filet Mignon: Thick, round, and small individual steaks cut from the center section.
- Châteaubriand: A larger roast typically made from this section to serve multiple people.
Uses: This part of the tenderloin is ideal for premium steaks like filet mignon, tournedos, and for larger roasts such as Châteaubriand. Its uniformity ensures even cooking, making it perfect for individual steaks or whole roast preparations.

3. The Tail

Location: The narrow, tapering end of the tenderloin, closer to the short loin.
Characteristics: The tail is the thinnest section of the tenderloin, with less uniformity and significantly smaller in size compared to the center-cut and head. This part is still very tender but may not be suitable for thick steaks.
Uses: The tail is often used for smaller steaks, medallions, or sliced into cubes for kebabs or stir-fry. It can also be incorporated into dishes where tenderness is important but uniform thickness is not essential.
Common Cuts: While it’s not often used for high-end steaks due to its size and shape, the tail can be portioned for quick-cooking dishes or ground beef blends.

Every part or section of the tenderloin has its own benefit and qualities which can be utilized for different things. Every section has their own feature and understanding each section makes it easy to choose the tenderloin steak cut and to choose the right cooking method for the perfect outcome and dish.

Types of popular Tenderloin steak cut

There are several types of Tenderloin steak cut and have their own characteristics and qualities which affects the decision of choosing the perfect steak. Here are some of the Tenderloin steak:

1. Filet Mignon: It is one of the most popular steaks cut from the tenderloin as it is small, round and thick. It is also considered as the king of the steaks because of its tenderness. Filet Mignon is also one of the most expensive cuts and is basically cut from the thinner end of the tenderloin and individual steaks usually weigh around 6-8 ounces and thicker cuts can weigh up to 10 ounces.

Characteristics of Filet Mignon

Presentation: Its thick round shape makes it look beautiful for presentation on the plate.
Tenderness: It is popular for its melt-in-your-mouth texture and it is very soft in texture.
Versatility: Filet Mignon is very versatile in nature as it can be grilled, pan-seared, broiled and can be cooked in every possible way.

2. Tournedos: They are smaller, round steak cut from the narrow end of the Tenderloin and they are usually thinner than filet mignon but then also they offer equal tenderness. Tournedos are typically found in fine dining and are used in classic dishes like Tournedos Rossini.

Characteristics of Tournedos

Apt for Classic cuisine: Tournedos cut is usually used in traditional French cuisine as it is a great option for sophisticated dishes.
Quick cooking: As it is smaller and thinner in shape they are cooked quickly and easily and is a great option for a last yet elegant meal.

3. Chateaubriand: it is a larger roast cut from the center of the Tenderloin. Chateaubriand is usually served as a whole roast and carved tableside or sliced for sharing. It is mostly preferred for special occasions as it is considered as the ideal cut for feeding multiple people.

Characteristics of Chateaubriand

Presentation: It looked elegant after serving with rich sauces like bearnaise and others.
Sarong: Chateaubriand cut is perfect for sharing, often serving two or more people.
Juiceness: It has a high level of moisture and its larger size allows it to hold more juiceness even after roasting.

4. The Whole Tenderloin: Whole beef Tenderloin or long tenderloin is also preferred to be bought as it is a cost effective and versatile option. The whole Tenderloin can be portioned as per the preference in, Filet Mignon, Chateaubriand, tournedos, and all these three can be cooked by different methods.

Characteristics of Whole Tenderloin

Versatility: The whole tenderloin can be used with different methods and every part can be utilized with different recipes.
Cost saving: As Tenderloin is one of the most expensive meats, buying it whole and dividing it yourself can save money compared to buying specific portions or types.
Customization: The whole Tenderloin can be cut into different portions, thick or thin as per the preference and cooking style.

Factors affecting Choosing a Tenderloin Steak Cut

Before choosing the perfect Tenderloin steak cut there are several factors and thing that have to be kept in mind while making a decision. Here are some of the factors that need to be considered before choosing the perfect Tenderloin steak cut:

1. Grade of Beef- Steak is graded on the different basis and there are three grades o basis of which the steak is graded:

Prime: Prime is the highest grade with excellent marbling and tenderness. Prime graded Tenderloin is the most expensive and rich steak which is mostly found in luxurious hotels and restaurants or in special butcher shops.
Choice: Choice is one level down but its still has good marbling but it has less tenderness and flavor compared to prime. It is more affordable and available.
Select: Select is the lowest grade Tenderloin steak with less marbling and very less tenderness. Select steak is more affordable but it lacks the richness and flavor.

2. Tenderness and flavor- the most important factor to keep in mind while choosing any steak is beef’s tenderness and flavor. The tenderness of the steak depends upon its various types and for high tenderness one should opt for high quality only. For robust flavor one can go for ribeye cuts or strip steak which have good marbling and fat.

The rich quality of steak has flavor in itself of sweetness and accurate balance while it can be balanced with sauces and spices as per one’s preference. The flavor of the steak is always very mild and low.

3. Beef aging (wet or dry)- The aging beef is one of the important criteria as it enhances the flavor and texture and beef aging is divided into two methods:

Wet aged: Wet aging contains vacuum-sealing of the beef and allowing it to age in its own juices for many weeks. In most markets, wet aged tenderloin is found but that meat does not have concentrated flavor.
Dry aged: Dry aged involves hanging of the beef in a temperature controlled environment for many weeks to evaporate its moisture and concentrate flavor. Dr aged tenderloin is more expensive as it has a more nutty, intense, beefy taste as it takes more time and care to form and complete the process.

4. Budget- As Tenderloin is one of the most expensive kinds of beef, so to choose the perfect steak as per its different prices is important.

Filet Mignon: It is one of the most expensive and luxurious kinds of beef and is mostly used or cooked on special occasions.
Chateaubriand: Chateaubriand is also a great deal as it is less expensive and good quality and is cooked for serving a large number of gatherings as one large cut can serve several people.
Whole Tenderloin: Whole Tenderloin is a money saving option as buying a whole tenderloin and cutting it yourself is cost effective as well as one can enjoy different flavors and dishes.

5. Thickness of the cut- The thickness of the steak plays a major role in cooking the meal. Thick steak allows for better control over the cooking process which aims for a perfect meal.

Thick steaks (1.5 to 2 inches): These are perfect for grilling, pan-searing, or roasting. The thickness allows for a nice sear on the outside while keeping the inside juicy and tender. Thick cuts also make it easier to achieve your desired doneness without overcooking.
Thinner steaks: If you prefer your steak well-done or are working with a quick cooking method like broiling, thinner cuts may be a better option. However, thin steaks can dry out quickly, so you need to monitor them closely during cooking.

6. Grain-fed beef or Grass-fed beef- Another important factor is that how a cow is raised as the way of cow’s upbringing affects the flavor and texture of the beef. It is also of two types, Grain-fed beef tends to be more fat and has a richer buttery taste while Grass-fed beef is leaner and has a stronger robust flavor.

Grain-fed tenderloin has more of the earthy flavor and is a healthier option as it has more fatty acids and omega-3.Grain-fed beef has more marbling which results in richer and more tender steak while the grass-fed tenderloin is less tender in texture.

CONCLUSION

Different cuts of tenderloin respond better to certain cooking techniques, so it’s important to consider how you plan to cook your steak. Thicker cuts like filet mignon or Châteaubriand are ideal for grilling, roasting, or pan-searing, while smaller cuts like tournedos or the tail end work well for stir-frying or quick sautés. Understanding the characteristics of each cut and matching it with the right cooking method ensures a tender, flavorful result every time. Also to choose the perfect Tenderloin the other important aspect is what kind of tenderloin you would like to eat and how you will prepare it. Not only this but the ideal choice of Tenderloin also depends upon the taste and preference and other aspects mentioned above.

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