Beef tenderloin is one of the most valuable cuts of beef. It is renowned for its tenderness, finesse and versatile flavour. Here is more about it:

Where is it cut from?

Beef tenderloin is a long, narrow strip of muscle located along the inside of the cow’s spine, near the back. This muscle does minimal physical work, so its texture remains extremely soft and tender.

Taste and texture:

Taste: Subtle and elegant. Although beef tenderloin does not have as strong a flavour as other cuts (such as ribs or entrecote), it absorbs spices and marinades well. It is often combined with rich sauces.

Texture: Very soft, almost buttery, which is why it is considered a luxury meat.

Recipes:

1. Filet Mignon (steak in a pan)

Ingredients (for 2 servings):

2 beef fillet steaks (~200 g each, 4–5 cm thick);
2 tablespoons butter;
2 tablespoons olive oil;
Salt, freshly ground black pepper;
A sprig of rosemary or thyme (optional);
2 cloves of garlic (optional).

Preparation:

1. Remove the beef from the refrigerator 30 min. before cooking.
2. Rub with salt and pepper.
3. Heat a pan with olive oil. Cook the steaks for 3–4 min. on each side, depending on the desired level of cooking.
4. Add butter, garlic, rosemary, sprinkle the steaks with butter for another 1 min.
5. Let the meat rest for 10 minutes before serving.

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2. Chateaubriand (oven-roasted whole steak)

Ingredients (serves 4):

600 g beef steak (one piece);
3 tablespoons butter;
1 tablespoon olive oil;
Salt, freshly ground pepper;
2 cloves garlic;
Rosemary or thyme;
200 ml red wine (for the sauce).

Preparation:

1. Rub the steak with salt and pepper and let it stand at room temperature for 30 minutes.
2. Fry the steak in a pan with butter and oil on all sides until it gets a nice crust.
3. Transfer to a preheated oven at 180 °C and bake for 15-20 minutes, depending on the desired level of doneness.
4. After removing, let the meat rest for 10 minutes.
5. For the sauce, add red wine to the pan where the meat was cooked, and cook until it thickens.