Beef Tenderloin

Beef Tenderloin – Exceptionally Tender and Ideal for Premium Dishes

Beef tenderloin, also known as fillet, is the most tender cut of beef. Taken from the psoas major muscle along the spine, it does very little work—resulting in a lean, fine-grained texture with a buttery, melt-in-the-mouth finish.

Key Features:

• Cut Variations: Sold as a whole tenderloin or portioned into premium steaks like filet mignon and Chateaubriand.

• Cooking Methods: Best suited to high-heat methods such as grilling, pan-searing, or roasting. Due to its leanness, care should be taken not to overcook.

• Taste Profile: Mild and delicate, making it ideal for pairing with rich sauces, bold rubs, or wrapped in pastry.

• Nutritional Value: A lean source of high-quality protein—popular with customers looking for premium, low-fat meat options.

Culinary Applications:

• Steaks: Filet mignon offers a refined eating experience—perfect for high-end menus.

• Roasts: Whole tenderloin roasts, such as Chateaubriand, make an elegant centrepiece for special occasions.

• Beef Wellington: A showstopping classic that wraps the tenderloin in pastry with mushroom duxelles and pâté.

Beef tenderloin delivers unmatched tenderness and a high-end finish, making it a must-have for fine dining, special occasions, and upmarket retail.