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Beef tenderloin is a long, narrow, and lean muscle located within the loin of a cow. It is considered the most tender cut of beef due to its lack of exercise and is known for its buttery texture and mild flavour. The tenderloin is a versatile cut that can be cooked as a whole roast or cut into steaks, medallions, or other smaller pieces. It is often paired with sauces or wrapped in bacon to enhance its flavour and moisture. The three main cuts of the tenderloin are the butt, the centre cut, and the tail, with the Chateaubriand being the most premium part.
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What You'll Learn
The psoas major muscle
The psoas muscle has an extensive origin, with fibres converging as they descend on the posterior abdominal wall. These fibres cross the pelvic inlet to form a long tendon, which combines with fibres from the iliacus muscle to form the iliopsoas tendon. The iliopsoas tendon inserts into the lesser trochanter of the femur.
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The chain muscle
Whole beef tenderloins may be sold with the chain muscle included, in which case it is referred to as "unpeeled" or "PSMO" ("peeled side muscle on"). The chain muscle is typically separated from the tenderloin before cooking, as its removal ensures a more consistent thickness and improves the overall appearance of the cut. However, it is worth noting that the chain muscle is still a tender and edible part of the beef tenderloin, contributing to the overall yield of the cut.
The process of removing the chain muscle from the tenderloin involves using a sharp boning or filet knife. Due to its location along the length of the tenderloin, the chain muscle can be carefully trimmed away, allowing for a clean separation without wasting any of the valuable muscle tissue. This step is crucial in preparing the tenderloin for cooking, as it enhances the presentation and ensures even cooking for the final dish.
In summary, the chain muscle, or psoas minor, is an integral part of the beef tenderloin, prized for its tenderness. While it may be removed for aesthetic and practical reasons, it still holds value as a tasty treat for chefs and butchers, and its proper handling ensures a desirable final product for consumers.
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Side muscle
The beef tenderloin is an oblong muscle called the psoas major, which extends from about the hip bone to the thirteenth rib, along the rear portion of the spine. It is the most tender cut of beef because it does very little work.
The side muscle, or wing muscle, is another muscle found at one end of the tenderloin. This is sometimes referred to as the iliacus. The side muscle can be cut off the tenderloin and used as a small tenderloin roast. These tenderloins are often sold with the side muscle still attached and are cleaned of surface fat down to the silver skin. This version of the cut is known as a "PSMO Tenderloin", which stands for "Peeled, Side Muscle On".
Whole tenderloins are also sold as "unpeeled", meaning the fat and silver skin remain, or "peeled", meaning the fat is removed but the silver skin remains. The silver skin is very tough and doesn't break down when cooking steaks, so it is important to remove it.
The tenderloin is a lean cut with little intramuscular fat, known as marbling. Marbling is a major factor in making a cut of beef moist and flavourful, so tenderloin dries out if it is overcooked. It is not known as a particularly flavourful cut, so it is often wrapped in bacon to add flavour and moisture.
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Tenderloin cuts
Beef tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. It is the least exercised part of the cow, making it the most tender cut of beef.
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. It can also yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington.
The tail, which is generally unsuitable for steaks due to size inconsistency, can be used for Tournedos, rounds too small to serve as an individual filet mignon-sized entrée, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of a tender cut are required. The tapered ends of the tenderloin can also be cut into smaller steaks, or used for stew or diced for steak tartare.
Tenderloins are sold whole or as smaller cuts, with the chain on or off. The chain is a skinny muscle that runs along the tenderloin. Because it isn't very useful, it is usually cut off the tenderloin and cooked separately. Tenderloins also have a side muscle that juts off the thick end, which is typically cut off and used as a small tenderloin roast. These tenderloins are sold with the side muscle still attached and are cleaned of fat and silverskin. This version of the cut is sometimes referred to as a "PSMO Tenderloin" (short for "Peeled, Side Muscle On").
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Tenderloin preparations
Beef tenderloin, also known as "eye fillet", is a cut of meat from the middle of a cow, specifically from the spine area between the shoulder blade and hip socket. It is considered the most tender cut of meat due to its location and lack of exercise.
When preparing beef tenderloin, it is important to note that it will be sliced after cooking, resulting in a smaller surface area for seasonings compared to other cuts of meat. As such, it is recommended to season liberally to ensure a punchy flavour. In addition to salt and pepper, other seasonings such as garlic powder, onion powder, and paprika can be used.
One popular method of cooking beef tenderloin is roasting it in the oven. Before roasting, it is recommended to trim away some of the fat and the silvery cartilage underneath, as the cartilage can be unpleasantly tough. After trimming, the tenderloin should be seared to create a golden brown crust. For a rare roast, aim for an internal temperature of around 130°F, or 50 minutes in the oven. For medium-rare, the temperature should be approximately 135-140°F, or about 1 hour and 10 minutes in the oven. It is important to note that the meat will continue to cook for a few minutes after being removed from the oven, so adjust accordingly.
Another option for preparing beef tenderloin is to use a marinade. A marinade can add flavour and moisture to an otherwise lean cut of meat. To create a marinade, whisk together olive oil, mashed garlic, chopped rosemary, chopped thyme, onion powder, ground black pepper, and kosher salt. Rub the marinade all over the tenderloin, ensuring all sides are coated, and then cook in the oven until the desired internal temperature is reached.
Beef tenderloin can also be grilled, which is a great option when looking for a hands-off cooking method. Grilling allows for a nicely browned exterior while keeping the interior juicy and medium-rare.
When serving beef tenderloin, it is recommended to let the meat rest for at least 5 minutes before slicing. The meat can be sliced into medallions and served with sides such as duchess potatoes and vegetables.
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Frequently asked questions
Beef tenderloin is an oblong muscle called the psoas major. It is located within the loin, extending along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib.
The three main cuts of beef tenderloin are the butt, the center cut, and the tail. The butt end is suitable for carpaccio or medallions, while the center cut is ideal for portion-controlled steaks like filet mignon or Chateaubriand. The tail is generally used for Tournedos or diced for recipes that require small pieces of tender meat.
The tenderloin is a muscle that does very little work, making it the most tender part of the beef. It has a fine, buttery texture and is known for its juiciness, making it a highly prized and premium cut.
