Beef tenderloin

Beef tenderloin is a lean, very tender cut from the loin. It cooks quickly and can dry out if pushed too far, so even trimming, salting, and careful temperature control matter more than long cooking.

Identity

Tender lean cut

Cook gently and avoid overshooting.

Tenderloin has little connective tissue, so it does not need long braising. Brown the outside when needed, but use measured heat for the center. Resting helps the juices settle before slicing.

Beef tenderloin

Wikimedia Commons

Reference image

Beef tenderloin reference image.

A raw beef tenderloin steak cut on a white background. — Image detailsBeef tenderloin reference image.Rangermike, CC BY-SA 3.0 · Licensed · Wikimedia Commons

Source: Wikimedia Commons

Used In Recipes

Slow-Roasted Beef Tenderloin

Beef TenderloinSlow-Roasted Beef TenderloinMedium

1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)