Beef Tenderloin, Whole

Comes from:

On a four legged animal, the front and back legs do most of the work, the belly and the back are less used. The most underused muscle is the tenderloin.

Best cooking method:

Tenderloin is expensive so people get understandably worried about messing it up. To cook a whole tenderloin, consider the weight and follow a recipe for exact cooking times. A meat thermometer is never a bad idea.

Tips:

Since there’s very little fat in tenderloin — and fat is flavor — some people wrap it in fat to cook it. This is a technique called barding. Google it! If you want individual portions, order small medallions and take care not to overcook them or under season them with salt.

Similar cuts:

Teres major.

Ordering Instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.