Beef tenderloin

Beef tenderloin is a long, exceptionally tender muscle cut from a cow’s loin. It is sold whole or portioned into steaks, including filet mignon.

Beef: Beef is meat from cattle, commonly prepared as steaks, roasts, and ground meat. Tenderloin is a specific cut taken from beef cattle.
Skeletal muscle: Skeletal muscle is voluntary, striated tissue attached to bones and responsible for body movement. Tenderloin is skeletal muscle whose limited workload shapes its texture.
Beef strip steak: Beef strip steak is a boneless steak cut from the short loin, known for firm texture and beefy flavor. It is generally more flavorful and less tender than tenderloin.
Chateaubriand: Chateaubriand is a thick roast or paired steak cut from the center of beef tenderloin. It presents the center section as a roast for sharing.
Beef cuts: Beef cuts are sections of a carcass separated for cooking and sale. Tenderloin’s name and form make sense within the system of carcass cuts.
Muscle fiber: A muscle fiber is a long, contractile cell that forms part of skeletal muscle. Fiber structure contributes to the cut’s fine, tender bite.
Rib eye steak: Rib eye steak is a richly marbled cut from the rib section of cattle. Its fat and flavor contrast with tenderloin’s leanness and delicate taste.
Beef Wellington: Beef Wellington is beef wrapped in mushroom duxelles and pastry, then baked. This celebrated preparation commonly uses a whole tenderloin or its center section.
Loin primal: The loin primal is a carcass section along the back between the rib and sirloin. The tenderloin lies beneath the spine within this region.
Collagen: Collagen is a structural protein abundant in connective tissue and tendons. Tenderloin contains less tough connective tissue than heavily worked muscles.

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Steak tartareBroader topic: Its tenderness and relative leanness make it a common choice for tartare.