Beef tenderloin is cut from the inner back muscle (psoas major) of the cow. This muscle group is located deep within the rib cage and is almost inactive. Therefore, it possesses unparalleled natural tenderness.
"Super tender" texture: The most distinctive feature of tenderloin is its extremely fine and delicate muscle fiber structure. Although it has very little marbling compared to ribeye or striploin, this lack of marbling is what creates its famous "butter-like" tenderness.
"Elegant" flavor: Tenderloin has a very delicate, light, and elegant beef flavor, not as rich or fatty as other cuts of meat. It is often served with creamy, mushroom, or wine sauces to enhance the flavor without overpowering the tenderness of the meat.
Filet Mignon: A tenderloin cut from the tail end, with the perfect thickness, often called Filet Mignon, is a symbol of luxury and prestige in French cuisine. Due to its very low yield (only about 2-3% of a cow's meat weight), tenderloin is always the most expensive cut of meat.
