When you ask, “what cut is beef tenderloin?” you are asking about the source of some of the most luxurious and sought-after beef in the world. The beef tenderloin is synonymous with special occasions, elegant dinners, and the prized steakhouse favorite, the filet mignon. While many people know that it is the most tender cut you can buy, few truly understand what it is. Few also know where on the animal it comes from or the scientific reason for its incredible texture. This guide will take you on a butcher’s tour of this magnificent cut. It will cover its location on the animal, its unique anatomy, and its various famous preparations.
The Butcher’s Breakdown: What Cut Is Beef Tenderloin?
This article will provide you with a comprehensive and clear answer to the question of what a beef tenderloin is. We will explore its anatomy and explain why it is so tender. We will also demystify the different terms used to describe it at the butcher shop and on restaurant menus.
- The Direct Answer: First, we will give you the straightforward anatomical answer, explaining exactly what the muscle is and where it is located.
- The Science of Tenderness: Next, you will learn the simple scientific reason why this muscle is so much more tender than any other cut of beef.
- A Tour of the Whole Roast: We will then break down the three distinct sections of a whole tenderloin and explain their best culinary uses.
- Decoding the Terminology: Finally, we will explain the meaning of terms like filet mignon and Chateaubriand and show you how to confidently buy the right cut for your needs.
The Direct Answer: So, What Cut is Beef Tenderloin?
To put it simply, the beef tenderloin is a long, narrow muscle known as the psoas major. This muscle is located in the loin primal. It’s the section that is high up on the animal and runs along the inside of the backbone. Imagine it tucked safely away inside the animal’s rib cage, nestled between the ribs and the sirloin section. Because of this protected location, it is a muscle that does almost no work. This lack of activity is the key to its legendary status.
This single muscle is the source of several famous preparations. When it is trimmed and tied as a whole, it becomes a magnificent beef tenderloin roast. When the very best part of it is sliced into thick, elegant steaks, it becomes the celebrated filet mignon.
The Science of Tenderness: Why This Muscle is So Different
To truly appreciate what makes the beef tenderloin so special, it helps to understand a little about muscle science. Muscles in an animal can be broadly divided into two categories: locomotion muscles and support muscles. Locomotion muscles, like those in the shoulder or rear leg, are used for movement and contain a lot of tough connective tissue, mainly collagen. This collagen requires long, slow cooking with moisture to break down and become tender.
The tenderloin is a support muscle, often called a “lazy” muscle. Its main job is to help with posture and balance rather than heavy movement. Its fine muscle fibers and almost complete lack of connective tissue give it the famous melt-in-your-mouth texture. This makes it naturally tender but unforgiving if overcooked. For a complete appreciation, see our guide to understanding this prized cut of beef, from grading to preparation.
What Cut is Beef Tenderloin? The Anatomy of the Whole Tenderloin
A whole beef tenderloin is not a perfectly uniform piece of meat. It is a long, tapered muscle that can be broken down into three distinct sections. A good butcher understands the unique characteristics of each section and knows how to use them to their best potential. Understanding this anatomy will help you make smarter purchasing decisions.
The “Butt End”: Thick and Versatile
The “butt end” is the thickest, most bulbous part of the tenderloin. It is a bit more irregular in shape than the rest of the muscle. While it is too uneven to be cut into perfect, round filet mignon steaks, it is an incredibly versatile and delicious piece of meat.
This section is perfect for creating a small, impressive roast for two, which is traditionally known as a Chateaubriand. It can also be cut into slightly less uniform, but still wonderfully tender, “center-cut” steaks.
The “Center-Cut”: The Heart of the Matter
The center-cut is the most prized section of the tenderloin. Its cylindrical shape and uniform thickness make it ideal for portioning and the exclusive source of true filet mignon steaks. This perfect shape allows butchers to create thick, elegant, and round steaks seen in high-end restaurants and shops.
For home cooks looking to save money and learn a useful skill, learning how to portion a tenderloin into individual steaks is rewarding. It allows you to create several beautiful filet mignon cuts from a single roast while appreciating why this section is so highly valued.
The “Tail End”: Tapered and Delicious
The tail end is the thin, tapered section of the tenderloin, too small for traditional thick filet mignon steaks. Still, it is just as tender as the rest of the roast and ideal for quick-cooking. Slice it into bite-sized medallions for a fast pan-sear or thin strips for beef stroganoff, stir-fries, or steak sandwiches, making the most of every part of the tenderloin.
Understanding the Terminology: Filet Mignon, Chateaubriand, and More
Part of the confusion surrounding the tenderloin comes from the different culinary terms that are used to describe it or the dishes made from it. Decoding this “menu language” is easy once you understand the anatomy of the cut.
Filet Mignon
As we have discussed, “filet mignon” is the French term for the steak cut from the prized center-cut of the tenderloin. It is not a different type of meat; it is simply the most elegant and uniform portion of the larger muscle, cut into an individual serving. This is the most common point of confusion for consumers. For a complete side-by-side comparison, our guide on the specific relationship between beef tenderloin and filet mignon breaks it down in full detail.
Chateaubriand
The term “Chateaubriand” traditionally refers to a specific dish, not just a cut. It is a small, thick roast that is cut from the thick “butt end” of the tenderloin. It is typically roasted and served for two people, often with a rich sauce, like a Béarnaise.
Tenderloin Tips
You might also see “tenderloin tips” or “beef tips” on a menu or at the butcher shop. These are not a specific, defined cut. Rather, they are the smaller, trimmed pieces of meat that are left over from the butchering process. They often come from trimming and shaping the tail end or from removing the side-chain muscle. They are just as tender as the rest of the meat and are perfect for use in hearty stews, steak pies, or on kabobs.
At the Butcher Counter: How to Buy Beef Tenderloin
With an understanding of the tenderloin, you can approach the butcher with confidence. Whole tenderloins are usually sold in two ways, and you can also choose between different beef grades.
One option is a whole, untrimmed “PSMO” tenderloin: Peeled, Side Muscle On. The silverskin is removed, but the side-chain muscle and some fat remain, making it more economical but requiring you to trim and tie it yourself. Alternatively, a fully trimmed roast is ready to cook, though it comes at a higher price per pound.
Beef is graded by the USDA as Prime, Choice, or Select based on marbling. Prime has the most fat and is the priciest, but the tenderloin is naturally tender, so Choice is a great, more affordable option that still delivers excellent texture and flavor.
The Answer is More Than a Name
The answer to the question “what cut is beef tenderloin?” is more than just a name. You now know that it is the psoas major muscle from the loin primal. But more importantly, you know where it lives, why its location makes it so incredibly tender, what its different parts are called, and how those parts are used to create some of the most famous dishes in the culinary world.
The beef tenderloin is more than just another cut of beef; it is the source of elegance and luxury on the plate. It is a whole roast that can feed a crowd, and it is the source of the delicate filet mignon that can make a dinner for two unforgettable. With this newfound expertise, you can now confidently select, purchase, and enjoy this incredible cut of meat in all of its delicious forms.