A.K.A

Châteaubriand; filet of beef

What is it?

The long, narrow tenderloin muscle is a special-occasion treat. Boneless and so tender that you can cut it with a butter knife, tenderloin often gets roasted whole to serve a crowd (and it’s famously used to make beef Wellington). It can also be grilled over indirect heat with delicious results. With the meat’s tenderness, however, comes a slight tradeoff in flavor. Steaks cut from the tenderloin are called filet mignon or beef filet steaks.

How to choose:

Try to get a center-cut piece (often referred to as a Châteaubriand) because it’s evenly thick from end to end, which makes for easy stuffing and even cooking. It’s fine to use the butt end (the fatter end) of the tenderloin. A good butcher should sell you a solid, nicely trimmed piece of meat without any gouges or slashes; the tenderloin is a pricey cut, so don’t settle for a piece that’s not in good condition. You can also buy a whole untrimmed tenderloin and trim it yourself to save money. Prime is the top grade for meat. Meat that is Prime is well marbled, meaning there’s fat streaked within the muscle tissue. Marbling makes the meat tender, juicy, and flavorful. Because only about 2 percent of all beef receives this stamp, prime isn’t available everywhere. Specialty butcher shops are your best bet, although some grocery chains do carry it. You can also buy prime meat by mail. But don’t despair if you can’t find USDA prime. Meat labeled USDA “choice,” which is more widely available, will still have the wonderful tenderness that you expect from a beef tenderloin.

How to prep:

If necessary, trim the tenderloin, being sure to remove its silverskin and the “chain,” a slender, fatty piece of meat that runs along the entire side of the tenderloin. Before cooking, let it come to room temperature.

Cross Reference

filet mignon

Recipes

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  Recipe

  Seared Filet Mignon with Red-Wine Mushroom Sauce

  The sauce for this dish is simple and flavorful, and the sear-roasting technique means you’ll have a restaurant-quality meal in the comfort of your own home. Serve with a medley…

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  Recipe

  Parchment-Wrapped Beef Tenderloin with Leek, Bacon, and Parmesan Stuffing

  Beef tenderloin is popular at Christmas, but few guests will have had it served this way, with a savory, smoky bread stuffing, baked to just the right amount of crisp…

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  Recipe

  Cumin and Cracked-Pepper Filet Mignon with Brie Butter

  Fragrant, spice-crusted steaks become even better when topped with Brie butter spiked with chives and chipotle. Leftover butter will keep refrigerated; try it slathered on warm bread, spread on a…

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  Recipe

  Beef Filet with Porcini and Roasted Shallot Sauce

  Intensely aromatic dried porcini mushrooms season both the beef and the make-ahead sauce in this elegant dish. The genius "reverse-sear" method makes it perfect for the holidays because you can…

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  Recipe

  Sear-Roasted Beef Tenderloin with Port and Cranberry Sauce

  Heat and sweet come together in this deep burgundy sauce that’s simply stunning on the holiday table.

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  Recipe

  Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

  Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.

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  Recipe

  Beef Tenderloin with Cornichon-Caper Herb Sauce

  Capers and cornichons add briny flavor to this pesto-like sauce, brightening up the buffet-table standard of cool (or room temperature) roasted beef tenderloin.

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  Recipe

  Beef Tenderloin with Cool Horseradish-Dill Sauce

  Horseradish is a classic pairing with beef. In this version, a room-temperature (or cold) beef tenderloin makes the perfect centerpiece for a buffet table, accompanied by a cool, creamy dill…