Beef Tenderloins
Del Mar Meats

Beef Tenderloins

Beef Tenderloin is the most tender cut of beef, prized for its buttery texture and mild flavor. Taken from the loin section, this boneless cut is perfect for elegant meals like filet mignon, beef Wellington, or a whole roasted tenderloin centerpiece. Whether grilled, pan-seared, or oven-roasted, it delivers a premium, melt-in-your-mouth experience every time.
WHERE THE CUT COMES FROM

About The Tenderloin Cut

The beef tenderloin is a long, narrow muscle that runs along the spine of the cow, tucked beneath the ribs and behind the kidney. Because it’s located in an area that sees little movement, the muscle stays exceptionally tender — making it the most prized cut for premium steaks and gourmet dishes. Known for its melt-in-your-mouth quality, the tenderloin is a favorite among chefs and home cooks alike for special occasions and fine dining.

Key Features:

Cut from the loin region (beneath the ribs, near the spine)

Extremely tender with fine-grain texture

Low in fat but exceptionally juicy when cooked properly

Ideal for filet mignon, medallions, or whole-roast presentations

Boneless and easy to portion

Cooks quickly and evenly

Common Cuts from the Beef Tenderloin

Filet Mignon – The most famous portion, cut from the narrow tip of the tenderloin; incredibly tender and lean

Châteaubriand – A thick, center-cut roast portion, ideal for slicing and serving at the table

Tenderloin Roast – The whole or trimmed tenderloin, often roasted for holidays and events

Beef Medallions – Small, round cuts from any part of the tenderloin; perfect for quick pan-searing or grilling

Tournedos – Smaller, thicker steaks from the narrow end; similar to filet mignon but more petite

Delicious Beef Tenderloin Recipes

1. Classic Filet Mignon

Ingredients:

  • 2 beef tenderloin steaks
  • Salt & pepper
  • 2 tbsp butter
  • 2 garlic cloves
  • Fresh rosemary

Instructions:

  1. Season steaks with salt and pepper.
  2. Sear in a hot pan with butter, garlic, and rosemary.
  3. Cook 3–4 mins per side for medium-rare.
  4. Rest before serving.
2. Whole Roasted Tenderloin

Ingredients:

  • 2–3 lb whole beef tenderloin
  • 2 tbsp olive oil
  • 1 tbsp crushed peppercorns
  • 1 tbsp kosher salt
  • Fresh herbs

Instructions:

  1. Rub tenderloin with oil and seasonings.
  2. Roast at 425°F for 25–30 mins (or until 130°F internal).
  3. Let rest, then slice and serve.
3. Beef Tenderloin Medallions with Mushroom Sauce

Ingredients:

  • 1 lb beef tenderloin, sliced into medallions
  • 1 cup mushrooms, sliced
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard

Instructions:

  1. Sear medallions and remove.
  2. Sauté mushrooms, stir in cream and mustard.
  3. Return beef to pan and simmer 2–3 mins.
4. Grilled Tenderloin Skewers

Ingredients:

  • 1.5 lbs beef tenderloin, cubed
  • Olive oil, garlic, rosemary
  • Skewers

Instructions:

  1. Marinate beef in oil, garlic, and rosemary.
  2. Thread onto skewers.
  3. Grill over high heat for 6–8 mins, turning halfway.
5. Beef Wellington

Ingredients:

  • 2–3 lb beef tenderloin
  • 1 sheet puff pastry
  • 1/2 lb mushrooms, finely chopped
  • 2 tbsp Dijon mustard
  • Prosciutto slices

    Instructions:
  1. Sear tenderloin and brush with mustard.
  2. Wrap in mushrooms, prosciutto, and pastry.
  3. Bake at 425°F for 35–40 mins.
  4. Rest before slicing.