Beef tenderloin so tender yet pricy, why is that so?

Beef tenderloin, also known as filet mignon when sliced into steaks, is one of the most prized cuts of beef due to its tenderness and rich flavor. This cut comes from the short loin and sirloin section of the cow, running along the spine. It is a muscle that doesn't get much exercise, which is why it is so tender.

Characteristics of Beef Tenderloin

1. Tenderness:

• The tenderloin is the most tender part of the beef because it’s a muscle that doesn’t bear weight, leading to less connective tissue. It’s often referred to as the "king of steaks" because of this unmatched tenderness.

2. Flavor:

• While the tenderloin is incredibly tender, it has a milder flavor compared to more marbled cuts like ribeye or strip steak. This is because it has less intramuscular fat (marbling), which is where a lot of the beefy flavor comes from. However, this also makes it a versatile cut that pairs well with various sauces and seasonings.

3. Cost:

• Beef tenderloin is one of the most expensive cuts of beef, largely due to its tenderness and the small amount that can be obtained from each animal. This also contributes to its status as a luxury item, often featured in fine dining.

Butchering the Tenderloin

The tenderloin can be broken down into several parts:

• Head: The thicker end of the tenderloin.
• Center-Cut: The middle portion, known for being the most uniform in shape and often used for steaks.
• Tail: The thinner, tapered end. It’s usually less uniform in shape and is often used in recipes where the beef will be sliced, like Beef Wellington.

When purchasing a whole tenderloin, it’s typically trimmed of fat and silver skin (a tough connective tissue), although some cuts may still require additional trimming at home.

Cooking Beef Tenderloin

1. Roasting:

• One of the most popular methods of preparing beef tenderloin is roasting it whole. The tenderloin is often seasoned with salt, pepper, and herbs, then seared to create a crust before finishing in the oven. The key to perfect beef tenderloin is not overcooking it; medium-rare (135°F) is typically considered ideal, as the meat remains tender and juicy.

2. Grilling:

• Grilling is another popular method, especially for filet mignon. The direct heat from the grill sears the outside, locking in juices, while the inside cooks gently. Again, the goal is to avoid overcooking, as tenderloin can dry out quickly.

3. Sautéing:

• Filet mignon can also be sautéed in a pan. A hot pan and a little oil or butter help develop a flavorful crust. This method is often followed by finishing the steak in the oven, similar to the roasting method.

4. Sous Vide:

• Sous vide is a method of cooking where the tenderloin is vacuum-sealed and then cooked in a water bath at a precise temperature. This ensures even cooking throughout the steak, making it virtually impossible to overcook. After cooking sous vide, the tenderloin is usually seared to develop a crust.

Popular Recipes

1. Beef Wellington:

• A classic dish where a whole beef tenderloin is coated with pâté and duxelles (a mixture of mushrooms, onions, and herbs), wrapped in puff pastry, and then baked. It’s a showstopper, often reserved for special occasions.

2. Carpaccio:

• Thinly sliced raw tenderloin served with a drizzle of olive oil, lemon juice, and often garnished with capers, arugula, and Parmesan cheese. This preparation showcases the tenderness and quality of the meat.

3. Steak Diane:

• Filet mignon is sautéed and then finished in a sauce made from pan drippings, mustard, Worcestershire sauce, and cream, often flambéed with brandy. This dish is a nod to classic French cuisine.

Nutritional Information

Beef tenderloin is a rich source of protein, B vitamins, iron, and zinc. It's also relatively low in fat compared to other cuts of beef, making it a leaner option. However, due to its high protein content, it’s also calorie-dense.

Per 100g of Beef Tenderloin:

• Calories: Approximately 250 kcal
• Protein: 26g
• Fat: 17g (varies depending on trimming and cooking method)
• Carbohydrates: 0g
• Cholesterol: 80mg

Buying and Storing Beef Tenderloin

When buying beef tenderloin, look for meat that is bright red with fine texture. It should be firm to the touch. The tenderloin can be purchased as a whole roast or pre-cut into steaks.

Storage:

• Refrigeration: Beef tenderloin can be stored in the refrigerator for up to 3-5 days. If not using it immediately, keep it in the coldest part of the refrigerator and on a plate to catch any drips.
• Freezing: It can also be frozen for up to 6-12 months, depending on how well it is wrapped. Vacuum-sealing the meat before freezing helps maintain its quality.

Conclusion

Beef tenderloin is an exceptional cut of meat that’s revered for its tenderness and versatility in the kitchen. Whether it’s prepared as a roast, grilled steak, or in a sophisticated dish like Beef Wellington, this cut is a staple of fine dining and special occasions. While it may lack the intense flavor of more marbled cuts, its melt-in-your-mouth texture more than makes up for it, making it a favorite for many.