Beef tenderloin

Beef tenderloin is a cut of beef that is often considered to be one of the most tender and desirable cuts. It is located in the middle of the cow's back and is part of the larger loin cut.

Overview

The beef tenderloin is a long, narrow, and lean muscle located within the loin. This muscle is not heavily used, which contributes to its tenderness. The tenderloin can be cut into smaller portions for steaks, which are known as filet mignon, tournedos, or chateaubriand, depending on their size and the method of preparation.

Preparation

The beef tenderloin is often cooked whole, but it can also be cut into individual steaks. When cooked whole, it is often roasted in the oven or grilled. The tenderloin is known for its mild flavor, which can be enhanced with various marinades, rubs, or sauces. It is also commonly wrapped in bacon to add fat and flavor, as the tenderloin itself is quite lean.

Nutritional Value

Beef tenderloin is a good source of protein, vitamin B12, zinc, and selenium. However, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess.

See Also

• Beef
• Steak
• Filet mignon
• Chateaubriand
• Loin
• Marinade
• Rub
• Sauce
• Bacon

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