Tenderloin Steak
Tenderloin steak is cut from the psoas major, a long muscle that runs along the spine and does almost no work, which is why it's the most tender cut on the animal. It's cut into steaks (often sold as filet mignon), left whole as a roast (chateaubriand), or sliced into smaller medallions (tournedos). The flavor is mild and buttery rather than beefy, since the lack of connective tissue and marbling means less of the fat that carries flavor in cuts like ribeye.
Varieties
Filet mignon is simply a tenderloin steak cut from the narrower, more tapered end of the muscle, which is why it's usually smaller and rounder than a standard tenderloin steak. Chateaubriand refers to a thick center-cut portion of the whole tenderloin roasted and carved for two or more people, and tournedos are small, thick medallions cut from the same muscle and often wrapped with bacon since they have almost no fat of their own.
Buying tips
Look for steaks labeled 'center-cut' for the most even thickness and tenderness; the tapered ends (sometimes sold separately) cook less evenly. The meat should be deep red with little to no visible marbling, and any silverskin (the shiny white membrane) should be trimmed before cooking. USDA Choice is usually tender enough on this cut; Prime is a noticeable upgrade in richness but a real jump in price.
Substitutes
Ribeye steak — 1:1 by weight
Much more marbled and beefier in flavor, so it won't match the mild, buttery taste, but it sears and grills the same way.
Top sirloin steak — 1:1 by weight
Firmer and slightly chewier with a more pronounced beef flavor; trim well and don't cook past medium or it toughens.
New York strip (top loin) — 1:1 by weight
Denser texture with a firm chew and a fat cap along one side; a closer flavor match to tenderloin than ribeye is.
Flat iron steak — 1:1 by weight
Almost as tender as tenderloin for a fraction of the price, but has more marbling and a slightly darker color when cooked.
Storage
Keep raw tenderloin steak in its original packaging or wrapped tightly in the coldest part of the refrigerator and use within 3 to 5 days. For longer storage, wrap each steak individually in plastic then foil to prevent freezer burn, and freeze for up to 6 to 12 months. Thaw in the refrigerator overnight rather than at room temperature.
How to use
Best suited to quick, high-heat cooking that doesn't need to break down connective tissue, since there isn't much to break down. Pan-sear in a hot skillet with butter and finish in the oven for thick cuts, grill over direct heat, or roast a whole tenderloin (chateaubriand) at a lower temperature for even doneness. Also used raw in steak tartare and thinly sliced for carpaccio because of how little chew it has.
What it pairs with
Because the flavor is mild, tenderloin benefits from richer accompaniments: red wine reduction, compound butter, peppercorn sauce, or a blue cheese crumble. Pair with roasted garlic, mashed potatoes, or grilled asparagus, and a medium-bodied red wine like Merlot or Pinot Noir rather than something as tannic as Cabernet.
Nutrition
Tenderloin is one of the leaner steak cuts, lower in total fat and saturated fat than ribeye or strip steak while still delivering a full serving of protein per portion. It's also a solid source of iron, zinc, and vitamin B12.
FAQ
Is tenderloin steak the same as filet mignon?
They come from the same muscle. Filet mignon specifically refers to steaks cut from the narrow tail end of the tenderloin, while 'tenderloin steak' can refer to a cut from anywhere along the muscle, including the thicker center.
Why is tenderloin steak so tender if it's not very marbled?
Tenderness in beef comes mainly from how little a muscle works, not from fat content. The tenderloin sits under the spine and barely moves, so it never builds the tough connective tissue found in cuts like chuck or round.
How do you keep tenderloin steak from drying out?
Cook it to no more than medium (135-140°F internal) since there's little fat to keep it moist past that point, and let it rest for 5 to 10 minutes after cooking so the juices redistribute instead of running out when sliced.
Can I substitute a cheaper cut for tenderloin in a recipe?
Flat iron steak is the closest budget substitute in tenderness, while sirloin or strip steak work if the recipe involves marinating or slicing thin, since both benefit from a bit more preparation to compensate for their firmer texture.
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