beef tenderloins—cut 1"
Rich in high-quality protein and B vitamins, particularly B12 and niacin. Relatively lean compared to other beef cuts, though still contains significant fat and cholesterol.
About
Beef tenderloin is the most tender cut of beef, derived from the psoas major muscle located along the spine of cattle. This muscle is naturally lean and minimally exercised, resulting in exceptionally fine muscle fibers and tender texture. The tenderloin is prized in culinary tradition for its buttery, subtle flavor and delicate consistency. When cut into 1-inch medallions or steaks, the tenderloin maintains its structural integrity while allowing for quick, even cooking. This premium cut is the source of filet mignon and is characterized by its pale pinkish color when raw and a fine grain structure.
Culinary Uses
Beef tenderloin cut into 1-inch portions is ideal for high-heat searing, pan-frying, and grilling, where rapid cooking develops a flavorful crust while preserving the tender interior. These medallions are commonly featured in fine dining preparations such as filet mignon, beef carpaccio, and steak au poivre. The uniform thickness ensures consistent cooking and makes them suitable for quick weeknight dinners as well as elaborate plated presentations. Tenderloin is often complemented by rich sauces (béarnaise, red wine reduction) or simple preparations that highlight its natural flavor.