The most tender cut of beef is often recognized as the tenderloin and the priciest. It is a piece of the perennially popular T-bone or porterhouse steak, and it is also used to make the fancy filet mignon. Before being completed in the oven, these tender steaks benefit from a brief sear on the stovetop. … Read more
Beef tenderloin, also known as “eye fillet” in other world areas, is a cut from the center of a cow. Tenderloin originates in the spine and hangs between the shoulder blade and the hip socket. Because this muscular tissue doesn’t accomplish anything, it’s the cow’s most delicate region. This roast has the softest, most buttery texture of any beef.
The Roasted Beef Tenderloin steals the show! This tried-and-true approach is simple (no marinating necessary) and yields soft, delicious meat that melts in your mouth.
If you want the best flavor and texture from your tenderloin, you need to cook it medium-rare. There’s no intramuscular fat in this cut of meat, so cooking it beyond medium-rare will result in dry, tough meat. The most tender cut of beef can be edge-to-edge pink, with a rare translucent center. A dark crust enhances flavor and browning, and it’s best served rare.
Before cooking the beef tenderloin, you need to use a meat thermometer. It’s essential to use a thermometer because the temperature of the meat will change.