Beef · Loin
Whole Beef Tenderloin
The long, tender muscle that yields filet mignon. A lean, mild, buttery roast for special occasions.
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| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | whole tenderloin, tenderloin roast |
Best ways to cook it
- Roast
- Grill
- Pan-sear
About this cut
What it is and how to use it
The tenderloin is a long muscle that runs along the inside of the backbone and does very little work, so it is the most tender part of the steer. It is lean and mild with a fine texture. Whole tenderloins are usually trimmed of silver skin and fat, tied for even thickness, and roasted. They can also be cut into filet mignon steaks or the center-cut chateaubriand.
Read moreBeef Cuts Chart: Primals, Retail Cuts & Uses12 Beef Cuts & the Best Way to Cook EachBeef Cuts Chart: 9 Primals & How to Cook Each
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours