Tenderloin Fillet Beef

The tenderloin is protected next to the spine, where it does not need to move, and is the most tender part of the calf with a minimum of fatty tissue. The tenderloin is the source of the Tenderloin Steak or Filet Mignon and is a component of T-Bone and Porterhouse Steak.

COOKING INSTRUCTIONS FOR Tenderloin Fillet Beef

Place the roast on a rack on a baking sheet. Bake for 20 to 25 minutes per pound for rare and about 30 to 35 minutes per pound for medium rare. Check the internal temperature with a thermometer. Cook until meat thermometer reads 55°C (about 25 to 30 minutes) for medium rare or 65°C (about 30 to 35 minutes) for medium done.

NUTRITION FACTS PER 100G

Energy 179kcal
Protein 26g
Fat 7.6g
Carbon 0g

INFORMATION FOR Tenderloin Fillet Beef

Is tenderloin a good cut of meat?

The veal tenderloin is widely regarded as the most tender cut of beef and is certainly the most expensive. It is part of the ever-popular steak or Porterhouse Steak, and from it comes the classy filet mignon. These tender steaks need a quick pan sear before they go into the oven.

Is tenderloin the same as filet mignon?

A tenderloin is a larger piece of beef that includes the tenderloin mignon. If you want to cook a large beef dish, such as beef Wellington, buy the whole tenderloin (or a large piece of tenderloin) from your butcher.

Is tenderloin better than ribeye?

A simplified rule to remember is: Rib Eye Steak is ideal for those who prefer flavor, while tenderloin is the best choice for those who prefer texture.