tenderloin steaks

Tenderloin steaks are cuts of beef derived from the psoas major muscle located along the inner side of the backbone, beneath the rib section. This muscle experiences minimal movement during the animal's life, resulting in exceptionally tender meat with fine marbling and a delicate texture. The tenderloin is the most tender cut available from beef and is prized for its buttery consistency and lean composition. Tenderloin steaks are typically cut 1.5 to 2 inches thick and may be sold under various names including filet mignon (the most premium center-cut portion), Châteaubriand (a thick center cut suitable for two), or simply tenderloin steak when cut from other sections of the muscle.

Tenderloin steaks are featured prominently in fine dining and steakhouse cuisine worldwide, prized for their luxurious texture that requires minimal seasoning or preparation. They are best suited to dry-heat cooking methods such as grilling, broiling, pan-searing, or roasting, which develop a flavorful crust while preserving the tender interior. The mild beef flavor pairs well with bold seasonings, compound butters, and rich sauces such as béarnaise, red wine reductions, or peppercorn cream sauces. Due to their low fat content, tenderloin steaks benefit from careful attention to avoid overcooking; they are typically cooked to rare or medium-rare for optimal texture and juiciness.