/assets/food-guide/tenderloin-steak/selecting-and-varieties

Tenderloin Steak

Also indexed as:Filet Mignon
Tenderloin Steak: Main Image

Related Topics

  1. Beef Tenderloin Dijon Salad
  2. Recipes with Beef

Buying Tips

Look for tenderloin steak that has a clear, red colour. Normally, beef is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain the darker colour. Vacuum-packed tenderloin steak also shows this purplish colour. Packaged tenderloin steak should be cold, and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it on or before that date.

Varieties

Butchers cut tenderloin steaks from the tenderloin muscle, which runs along the top of the loin. In the United States, tenderloin is also known as filet mignon, a French term meaning a small, boneless piece of meat, though the French save this name exclusively for cuts from the small end of the tenderloin muscle.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Learn more about TraceGains, the company.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.