Beef Tenderloin

Tenderloins are small, lean, and incredibly tender muscles found on either side of the backbone, and they are the most prized cut of the entire animal. Known for their buttery texture, tenderloins command high prices, whether served as roasts or filet mignon steaks.
With a relatively mild flavor (though grass-fed varieties are more flavorful than grain-fed), tenderloin roasts and steaks are often paired with sauces to enhance both moisture and taste. This cut is the traditional choice for elegant dishes like Beef Wellington and is ideal for steak tartare or carpaccio.
Tenderloins have a thick and narrow end. For consistency, roasts and steaks are usually cut from the thicker end. The narrow end can still be used for roasts by trimming and tying it with butcher’s twine, or it can be sliced into beef medallions.
These tenderloins come with the “chain” on—a muscle running along the tenderloin that is often removed by chefs for sautéing as a snack due to its less desirable appearance and thickness. There’s also a side muscle on the thick end, typically trimmed off and used as a small roast. Sold with the side muscle attached and cleaned down to the silver skin, this version is known as “PSMO Tenderloin” (Peeled, Side Muscle On).
Beef tenderloins are graded by weight, with “5 & Up” referring to those weighing 5 pounds or more.