Nebraska Angus Beef Tenderloin

Steakhouse-quality Angus beef tenderloin: the most tender cut on the steer, the source of filet mignon and chateaubriand, and a showpiece for holidays, celebrations and special dinners.

What the tenderloin is

The tenderloin is a long, tapered muscle that runs along the inside of the spine. Because it does very little work, it is exceptionally tender and lean, with a mild, buttery flavor. A whole tenderloin has three main parts: the thick butt end, the even center cut, and the narrow tail. Steaks cut from it are sold as filet mignon. The thick center section, roasted whole, is often called chateaubriand, a classic steakhouse dish for two or more.

Unlike brisket, the tenderloin needs no long cook to become tender. It is the opposite of traditional barbecue cuts: quick to cook and easy to overcook. That makes it a perfect partner for the smoker when you want something elegant that is ready in a fraction of the time.

Trimmed or untrimmed?

Tenderloins are sold in different states. An untrimmed or "PSMO" tenderloin still has its outer fat, the side muscle known as the chain, and a tough silvery membrane called silverskin. A trimmed or "peeled" tenderloin has had most of that removed. Some products are sold portioned, or fully cooked, for example cooked sous vide and ready to sear and serve. Read the label so you know whether you are buying a raw roast or a ready-to-finish one.

Preparing a whole tenderloin

Keep the meat cold until you are ready to work. Thaw in the refrigerator if frozen.
Pull away the loose fat and the chain muscle along one side (save the chain for stir-fries or grinding).
Slide a thin, sharp knife under the silverskin, angle the blade slightly upward, and remove it in strips.
Fold the thin tail under and tie it, or cut it off, so the roast is an even thickness and cooks evenly. Tie the roast with butcher's twine every inch or two.
Season generously with salt and pepper, ideally a few hours ahead or the night before, refrigerated.

Smoked and reverse-seared tenderloin

The reverse sear is a popular way to cook a tenderloin. Instead of searing first, you cook the roast gently with low heat and smoke, then finish it with a hot sear for a browned crust.

Set the smoker for low, steady heat and add a mild wood such as oak, cherry or pecan; tenderloin is lean and delicate and can be overwhelmed by heavy smoke.
Insert a leave-in probe thermometer into the center of the thickest part.
Cook until the meat reaches the internal temperature you want, keeping in mind that the temperature keeps rising a little after it comes off the heat.
Sear it on a very hot grill or cast-iron pan, turning to brown all sides.
Rest, then slice into thick medallions.

Doneness and safety

The USDA Food Safety and Inspection Service lists 145 °F, measured with a food thermometer, followed by a rest of at least three minutes, as the safe minimum internal temperature for beef roasts and steaks. FSIS notes that consumers may choose to cook meat to higher temperatures for personal preference. Use a reliable instant-read thermometer in the thickest part of the roast. For more, see our temperatures guide.

Ready-to-finish tenderloin

If you buy a tenderloin that is sold fully cooked, such as a sous vide chateaubriand, follow the package directions. Typically you thaw it in the refrigerator, warm it gently, and finish with a quick sear for color. When reheating previously cooked meat, FSIS advises reaching 165 °F.

Serving ideas

Classic: sliced medallions with a pan sauce, roasted potatoes and green beans.
Steakhouse: with creamed spinach, a baked potato and a simple horseradish cream.
Party platter: thin slices on toasted baguette with horseradish sauce.
Surf and turf: alongside grilled shrimp or lobster tails.

Leftovers

Chill within two hours, in shallow covered containers, and use within 3 to 4 days. Cold leftover tenderloin makes an excellent sandwich with arugula and horseradish.

Buying tips

Check the label to see whether the tenderloin is raw or fully cooked, trimmed or untrimmed, whole or center cut.
Look for even thickness in a center-cut roast; it cooks more evenly.
Plan the timing. A frozen tenderloin needs time to thaw in the refrigerator before cooking.
Allow for trimming. An untrimmed tenderloin loses fat, chain and silverskin; a trimmed one is ready to tie and season.

Carving

Remove the twine, then slice the roast across the grain into medallions about an inch thick, or thinner for a buffet. Carve on a board with a groove to catch the juices, and spoon them over the slices.

Sources

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