Beef Tenderloin 190 – Cow Tenders
Beefiness Tenderloin at a Glance
Central: beef tenderloin is part of the Loin Primal Cut
Meat Buyers Guide variations: 189, 189A, 189B, 190, 190A, 191, 191A, 191B, 192, 192A
Weight Ranges: ane lb – 7-upwards, see the Fresh Beef IMPS folio for specifics
Best Cooking Methods: roasting, grilling, broiling
Cut Variations: roasts, steaks
Beefiness tenderloin, aka Filet Mignon, is without a doubt the well-nigh tender cut of meat a cow has to offer. And in high-end restaurants it is one of the most esteemed cuts ordered past diners. It represents extravagance and a willingness to splurge or celebrate. Personally however, although I savor beef tenderloin, I'd rather have a New York Strip because it has much more flavour. Mario Batali and Anthony Bourdain have compared the filet mignon to Paris Hilton…the filet is the Paris Hilton of steaks — no fat and not much personality.!
Cuts of Beef Series: Beef Tenderloin
There are 2 tenderloins per animal. It is an ellipsoidal shaped muscle located beneath the ribs next to the backbone. The narrow, pointed end of the tenderloin "faces" the front of the animal and the musculus gets larger as information technology moves toward the rear. It spans two primal cuts: starting in the short loin and ending in the sirloin. This muscle sees very little action and gets minimal exercise, which is the reason it is so tender. Running downwardly the side of the tenderloin is the "chain" (or "bavette" in French), which is trimmed off and utilized for other preparations. It is similar to brim or flank steak.
The tenderloin is commonly used for a number of specific applications. If left whole, the entire tenderloin is referred to equally the "filet". The classic "Chateaubriand" is a French standard which is cut from the thick end of the filet and commonly serves two people. The French term "mignon" means small, and as such a true filet mignon is a small steak cut from the narrow cease of the tenderloin. However, most American butchers and chefs refer to whatever steak cut from the tenderloin as a filet mignon. Lastly, "carpaccio" is thinly sliced tenderloin served raw.
While defective in robust flavors, this cutting is very versatile: it can be roasted whole, steaks tin can exist sautéed, broiled, or grilled, all with excellent results. Marinades, rubs, smoking, and of class bacon are often successfully used to raise the tenderloin'southward weak flavor.
Beef Tenderloin NAMP Variations
In that location are multiple variations of the tenderloin available for purchase, each basically having more of the trim, fat & silverish-peel removed.
Beefiness Loin, Tenderloin, Total NAMP 190A & 1190A Steaks
This is what most people think of when y'all mention tenderloin: the master muscle (psoas major) is cut into 1" to 2" thick steaks with the excess fatty and silver peel removed. Most fine dining restaurants volition serve filet mignon steaks trimmed this manner.
Photographs: NAMP Meat Buyer's Guide
Beef Loin, Tenderloin Steak, Side Muscle off, Defatted NAMP 190 & 1190 Steaks
This variation leaves the silver skin on. While it may exist cheaper to buy, leaving the argent skin on would ruin the beautiful texture which make tenderloin famous. The choice is available if you'd like, but I strongly recommend removing the silver if you purchase it this way.
Beef Loin, Tenderloin Full NAMP 189 & 1189 Steaks
This is the whole tenderloin, untrimmed. It consists of the psoas major muscle, the iliacus muscle, and if present, the sartorius muscle. All of the ragged edges should exist trimmed off, and no cuts deeper than one-half an inch in the muscles are allowed. Remember, more fat = more flavor, and juicier meat…but few restaurants serve a filet mignon with this much fatty left on (perhaps an injustice!). The 189 has a lot of fat fastened, which is awesome if you want the added richness and flavor the fat will add.
Beefiness Loin, Tenderloin Steak, Side Muscle on, Defatted NAMP 189A & 1189A Steaks
This is notwithstanding the full tenderloin, but the majority of the surface fat has been removed. This version leaves both the argent skin and some of the fat layer intact.
Beef Loin, Tenderloin, Barrel NAMP 191
The "butt" is the thicker end of the tenderloin and this cut is roughly the thicker half of the entire tenderloin. The psoas major musculus, the iliacus musculus, and if it is nowadays, the sartorius muscle should all be exposed. The flap, or obliquus abdominis internus, should be trimmed level with the surface fat.
Beefiness Loin, Tenderloin, Barrel, Defatted NAMP 191A
This is identical to the cut above, but all the surface fatty has been removed.
Beefiness Loin, Tenderloin, Butt, Skinned NAMP 191B
And again, identical to the cut above, but this fourth dimension with the silver peel removed as well.
Beef Loin, Tenderloin, Brusk NAMP 192
This is what'due south left from a tenderloin when the "Barrel" cease is cut off. Information technology is the narrow end of the halved tenderloin, also chosen the "short tenderloin".
What to look for when buying
While difficult to notice on a tenderloin, look for cuts which have the virtually marbling, preferably pick or prime grades. Remember, more than fat equals more flavor and tenderness after cooking. If yous are purchasing steaks then be certain that they have a compatible shape and thickness so equally to ensure even cooking. The meat should be a bright blood-red-scarlet color with flecks or strands of fatty scattered throughout the flesh. The musculus should exist house to the touch and the cryovac should take minimal blood loss.
How To Cut Beef Tenderloin Steaks
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Source: https://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/beef-tenderloin/
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