What is X Steak
The tenderloin, also known as Filet Mignon, it’s the most tender part of the cow, with some marbling but on the leaner side. It’s so tender it practically melts on your tongue. That’s why it’s the go-to for many, especially those just getting started in the kitchen. Whether you’re grilling, searing, or just want a darn good steak, the tenderloin’s your buddy. So, when you’re ready to level up your cooking game, remember: tenderloin’s where it’s at.
Where its located on the animal
The tenderloin, often referred to as the fillet, is a long, lean muscle located within the loin primal of the cow. It runs along the backbone, on both sides, spanning from the ribs towards the sirloin area.
How to Cook the tenderloin
1st way: Stovetop to oven:
- Sear all sides of your tenderloin in a cast iron pan on Med High Heat
- Once you are happy with the sear (3-5 mins), transfer to your oven (350 to 375 degrees) to finish to desired temperature.
2nd way: Grill
- Get a nice sear on your tenderloin over direct heat
- Once you are happy with the sear (3-5 mins), transfer to the “cold side of the grill” or non-direct heat to finish to desired temperature.
3rd way: Smoke
- Smoke the whole tenderloin (or chateaubriand) in your smoker at 225-250 degrees (roughly 2 hours depending on the size of your device)
- You are looking for an internal temp of 125 for a Med Rare tenderloin
- Pro Tip: Keep the tenderloin in your refrigerator so it goes on the smoker cold, that way it will cook slower and take on more smoke
Preferred Temp to cook a tenderloin
For a Rare tenderloin: 115-120 internal temp (we like it at 115-120)
For a Med Rare tenderloin: 125 degrees
For a Med tenderloin: 130-135 degrees
need to know about the tenderloin
- It’s the most expensive cut on the animal, so be prepared to pay for it
- It’s the most tender cut as well as a very lean cut, that is why it is paired with rich sauces at Steak Houses
- Great for steak tartare