Tenderloin (whole)

A whole beef tenderloin is a premium, elongated cut from the loin of the cow, known for its incredible tenderness and buttery texture. This cut is lean, with little marbling, but when cooked properly, it delivers a melt-in-your-mouth experience. It is often used for elegant roasts, filet mignon steaks, or beef Wellington. The tenderloin typically weighs between 4 to 6 pounds and can serve a large gathering, making it perfect for special occasions.

HOW TO COOK:

Preparation:

1. Trim the Tenderloin (if not already trimmed): Remove the silver skin (a tough connective tissue) using a sharp knife. If the tenderloin has a tapered end, tuck it under and tie it with butcher's twine for even cooking.

2. Seasoning: Generously season with salt, black pepper, and any preferred seasonings (garlic powder, rosemary, or thyme work well). For added flavor, rub with olive oil or butter.

Cooking Methods:

1. Roasting (Oven Method - Best for a Classic Roast)

• Preheat oven to 425°F (220°C).
• Sear the tenderloin in a hot skillet with oil for about 2 minutes per side to develop a crust.
• Transfer to a roasting pan and place in the oven.
• Cook until desired doneness (use a meat thermometer):
• Rare: 120-125°F (49-52°C) (about 20-25 min)
• Medium-rare: 130-135°F (54-57°C) (about 25-30 min)
• Medium: 140-145°F (60-63°C) (about 30-35 min)
• Rest for 10-15 minutes before slicing to retain juices.

2. Grilling (Best for a Smoky, Charred Flavor)

• Preheat grill to medium-high heat (about 400°F).
• Sear all sides over direct heat for 2-3 minutes per side.
• Move to indirect heat and cook until internal temp reaches the desired doneness.
• Rest before slicing.

3. Sous Vide (Best for Precision Cooking)

• Set the sous vide machine to the desired doneness temperature (e.g., 130°F for medium-rare).
• Seal tenderloin in a vacuum-sealed or zip-lock bag with seasonings and butter.
• Cook for 2-4 hours.
• Sear in a hot pan for 1-2 minutes per side for a crisp exterior.

Serving Suggestions:

• Slice into thick filet mignon steaks or serve as a whole roast.
• Pair with creamy mashed potatoes, roasted vegetables, or a red wine reduction sauce.