What is a whole beef tenderloin?
You have probably heard of beef tenderloin, tournedos or chateaubriand. Cattle have several long back muscles that run from the shoulder towards the hindquarter. The beef tenderloin is located towards the hindquarter, on the inside of the muscle, close to the entrecote and rump. Once the tenderloin has been removed from the animal, the work is not finished. There are still membranes and other connective tissues attached to the muscle, which are carefully removed. Part of the tenderloin is then cut into whole beef tenderloin, chateaubriands or tournedos. Sections that are less suitable for chateaubriand or whole tenderloin, for example because the thickness is no longer even, are used for beef tenderloin tips or beef tenderloin skewers. Nothing goes to waste! Beef tenderloin is therefore exactly the same meat as chateaubriand or tournedos, only in a larger and longer piece.
Why is it called beef tenderloin?
The Dutch name “ossenhaas” implies that the cut was traditionally taken only from an ox, a castrated bull. The name does indeed date back to the past, because beef tenderloin – and oxtail as well – used to be cut only from oxen. That has not been the case for a very long time, but the name has remained. Today, a name referring simply to beef tenderloin would perhaps be more accurate. On the other hand, there is something nice about preserving a little history in the name of a cut of meat. The Dutch word “haas” refers to the most tender muscle in the animal. Similar tender muscles are also found in other meats, such as pork tenderloin or chicken tenderloin.
What is the difference between tournedos and beef tenderloin?
In terms of the actual meat, there is no difference between tournedos and beef tenderloin. Tournedos is cut from the beef tenderloin. The difference lies in the name: tournedos is a specific cut of the tenderloin, just like chateaubriand.
Why is beef tenderloin so tender?
The beef tenderloin is a little-used muscle in the animal. This means the muscle has done relatively little “work” and has a subtle, refined beef flavour. We would even go so far as to say that beef tenderloin is the most tender part of the animal.
How do you prepare a whole beef tenderloin?
If you want to prepare beef tenderloin whole, the first thing you need is a piece that is evenly thick throughout, as this gives you the most even cooking result. Because we handle all cutting, portioning and packaging ourselves, The Butchery already selects for this and only the finest whole beef tenderloins with an even thickness are offered online. If there is still some variation in thickness, you can correct this by tying the tenderloin so that it is equally thick throughout. You can use butcher’s twine for this. In practice, this is only really necessary with a complete whole tenderloin rather than a specially cut whole beef tenderloin portion.
Now you have a beef tenderloin with an even thickness throughout. Season it with salt and pepper or herbs of your choice. Preheat the oven to 150 °C and start by searing the beef tenderloin in a pan. Nicely browned all over? Great! Then it can go into the oven. Place the beef tenderloin in an oven dish or roasting tin and pour the cooking fat over the meat. Leave the tenderloin in the oven until it reaches a core temperature of 45 to 47 °C. Leave it to rest for another 10 minutes before slicing. Enjoy!
Beef tenderloin carpaccio
Carpaccio is incredibly popular and can be found on many restaurant menus. But what is carpaccio cut from? In principle, carpaccio can be cut from several different beef cuts, such as eye of round or other tender cuts. The more tender the meat, the better. Beef tenderloin is therefore perfect for carpaccio!
Beef tenderloin from premium beef breeds
You will find beef tenderloin from premium beef breeds at The Butchery! Compare beef tenderloin with ribeye and the difference in marbling is immediately obvious. As marbling is also an important carrier of flavour, you can imagine that beef tenderloin has a less intense flavour than ribeye. Fortunately, not all beef tenderloin is the same. There is a world of difference in marbling when you compare tenderloin from Blonde d’Aquitaine cattle with Japanese Wagyu A5. You do not necessarily have to spend a fortune if you want a more marbled tenderloin either, because there is always a middle ground. Be sure to take a look at our grain-fed breeds.
What wine goes with beef tenderloin?
When choosing a wine to serve with beef tenderloin, it is important first to decide how you plan to prepare the meat. Are you simply seasoning it subtly with a little salt and pepper – because beef tenderloin really does not need much more? Then a full-bodied, powerful wine is exactly what you want. Think of a wine with plenty of tannins, such as Rioja, Shiraz, Syrah, Tempranillo, Cabernet Sauvignon or Merlot. There is plenty to choose from! Serving it with a creamy pepper sauce or a beautiful béarnaise sauce? Then match your wine to the sauce you serve with the steak.