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Beef Tenderloin
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Published: August 18, 2006
Beef tenderloin is an exceptionally tender cut of meat with rich, subtle flavors. Located between the shoulder blade and the hip socket, the loin muscle is generally inactive since it is located along the central spine portion, which keeps the muscle tender.
Beef tenderloin on a menu will appear in many different forms. Having an understanding of the many forms will ensure you are ordering to you specific taste and liking.
The following list describes the ways beef tenderloin commonly is prepared:
Chateaubriand- Sliced from thickest part of the loin muscle, Chateaubriand is a recipe for beef tenderloin and should not be confused with being an actual cut of meat. Chateaubriand is a serving for two to share and is typically served with a Béarnaise sauce. Chateaubriand is presented as a whole then sliced table-side into two fillets.
Tournados/Tournedos- Tournados is a French term to describe the small, round slices cut from the ends of the beef tenderloin. They may be dipped in pork fat or wrapped in bacon prior to cooking.
Medallions- Medallions is an English term describing the small, round slices cut from the ends of the beef tenderloin.
Filet Mignon- Filet Mignon is a French term meaning small filet. The filet is cut from the ends of the beef tenderloin. On a menu, Filet Mignon will have weight variations. The smallest filet on a menu will sometimes be referred as a petite filet. Large filets may be served bone-in. When cooked, bone-in filets have more flavors since the heat releases bone marrow into the meat.
Beef Wellington- A recipe named after the first Duke of Wellington, Arthur Wellesley, this fillet of beef is wrapped in a puff pasty after it has been coated with pâté de foie gras and a duxelle, also known as a blend of mushrooms, shallots, onions and herbs sautéed in butter. This preparation of beef tenderloin is also known as Filet de Boeuf en croute.
Beef Tenderloin is quite an enjoyment when dining out, especially if you do not cook this type of meat at home. Whether it is served plain or crusted, tenderloin is sure to satisfy your palate.
Any individual who is interested in a lean and tender cut of meat should order the beef tenderloin off the menu.
Please note many restaurants will butterfly a Filet Mignon when it is ordered medium-well or well-done to prevent charring while ensuring a thoroughly cooked cut of beef tenderloin to meet the guest's expectation.
Beef tenderloin on a menu will appear in many different forms. Having an understanding of the many forms will ensure you are ordering to you specific taste and liking.
The following list describes the ways beef tenderloin commonly is prepared:
Chateaubriand- Sliced from thickest part of the loin muscle, Chateaubriand is a recipe for beef tenderloin and should not be confused with being an actual cut of meat. Chateaubriand is a serving for two to share and is typically served with a Béarnaise sauce. Chateaubriand is presented as a whole then sliced table-side into two fillets.
Tournados/Tournedos- Tournados is a French term to describe the small, round slices cut from the ends of the beef tenderloin. They may be dipped in pork fat or wrapped in bacon prior to cooking.
Medallions- Medallions is an English term describing the small, round slices cut from the ends of the beef tenderloin.
Filet Mignon- Filet Mignon is a French term meaning small filet. The filet is cut from the ends of the beef tenderloin. On a menu, Filet Mignon will have weight variations. The smallest filet on a menu will sometimes be referred as a petite filet. Large filets may be served bone-in. When cooked, bone-in filets have more flavors since the heat releases bone marrow into the meat.
Beef Wellington- A recipe named after the first Duke of Wellington, Arthur Wellesley, this fillet of beef is wrapped in a puff pasty after it has been coated with pâté de foie gras and a duxelle, also known as a blend of mushrooms, shallots, onions and herbs sautéed in butter. This preparation of beef tenderloin is also known as Filet de Boeuf en croute.
Beef Tenderloin is quite an enjoyment when dining out, especially if you do not cook this type of meat at home. Whether it is served plain or crusted, tenderloin is sure to satisfy your palate.
Any individual who is interested in a lean and tender cut of meat should order the beef tenderloin off the menu.
Please note many restaurants will butterfly a Filet Mignon when it is ordered medium-well or well-done to prevent charring while ensuring a thoroughly cooked cut of beef tenderloin to meet the guest's expectation.
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