It’s no surprise that beef tenderloin is renowned for its tenderness. But it might be a surprise to learn just how versatile this delicious cut can be.
A long and pointy muscle, the tenderloin encompasses the filet mignon and chateaubriand. It also makes up part of the porterhouse and T-bone steaks. Cut from along the ribcage, the muscle is rarely used—so it’s tender and mild in flavor.