Beef tenderloin (filet mignon)

Description

Beef tenderloin (filet mignon) is the most tender and lean cut of meat with a light red color, fine-grained texture, and subtle, buttery flavor; the fibers are short, which allows the meat to remain exceptionally soft and juicy after cooking. Nutritionally, tenderloin provides high-quality protein, B vitamins (especially B12 and niacin), and minerals such as iron and zinc, with a relatively lower fat content compared to other cuts of beef, which supports muscle recovery, neurological functions, and metabolism. In the kitchen, tenderloin works wonderfully as a steak, medallions, roast, or in quick, intense frying and sous-vide techniques, pairing well with herb butter, mushrooms, red wine, and simple accompaniments that won't overpower its delicate flavor. It should be stored chilled in the refrigerator (0–4°C) for 2–3 days or tightly wrapped and frozen for several months; thaw slowly in the refrigerator to maintain texture and prevent cross-contamination.