What part of the cow do most of the tastiest steaks originate from? If you guessed the chuck—the part of the cow closest to the ear and neck—you guessed wrong.
How about the flank, the part of the cow on the belly side, closest to the rump? No, but the flank does give us flank steak and London Broil.
The correct answer is the loin, the section of the cow that stretches from the spine down to the flank, just before the rump. From the loin, we get cuts such as the T-bone, Porterhouse, Club Steak, Sirloin Steaks, Top Sirloin, Tenderloin, and Tri-tip. These steaks are so tasty because the muscles in this area aren’t exercised much, making the meat tender.
Even if you don’t know much about cow anatomy, you may recognize that the tenderloin has a short end called filet mignon, which is considered the most tender—and the most expensive—beef cut.
Here’s a little secret: When guests come over, buy the tenderloin, prepare it just like filet mignon, and tell them you’re serving filet mignon! They’ll think you’re a culinary expert! After all, who’s lying? The filet does come from the tenderloin!
Become the Top Chef for the Evening
Grilling beef tenderloin is one of the easiest dishes you’ll ever cook. The best way to prepare it is just like a filet mignon. To do this, you’ll want to follow the approach a fine restaurant chef would take.
The process is simple:
- Wrap a strip of bacon around the 5- or 6-ounce tenderloin, overlapping the ends by about ½ inch. Use a toothpick to secure the ends.
- Sprinkle the tenderloin with a little freshly ground salt and pepper.
- Place the meat on the grill about 4 inches away from the heat source. Sear it for 2 minutes on each side to achieve rare doneness. If your guest prefers medium-rare, add another 1–2 minutes per side; for medium, add 3–4 minutes per side; and for well-done, add 5–7 minutes per side. Of course, checking the meat’s doneness is better than relying on a timer. Always stay by the grill while cooking, as overcooking is never something to brag about. Wrapping the tenderloin in bacon is preferred because this cut is naturally low in fat, which can make it dry when cooked. The bacon helps provide the necessary fat to keep the meat juicy and flavorful.
- The final step is to place the tenderloin on a warm plate, drizzle with a little au jus, sprinkle chopped scallions on top, and garnish with carrot curls, slivers, or a few asparagus spears. Keep the presentation elegant, and your guests will feel like royalty.
Whenever you grill beef tenderloin, always follow the golden rule for grilling all meats: Don’t place the meat on a cold or warm grill. Ensure the heat source is hot enough to sear the meat quickly, which will seal in the juices.
Because tenderloin is so flavorful on its own, you don’t have to load it up with herbs and spices, which can sometimes detract from its natural taste.
However, if your guests enjoy a more robust flavor, you can rub the meat with a mixture of fresh herbs, such as summer savory, thyme, rosemary, sea salt, and freshly cracked peppercorns. This simple yet flavorful rub will elevate the dish, and the compliments from your guests are sure to be outstanding!
