Beef Tenderloin (Fillet)
psoas major rund · beef tenderloin · filet de boeuf
Beef Tenderloin (Fillet): what every chef needs to know
Across kitchens, The beef tenderloin has made a name for itself — the psoas major of the bovine — a long muscle running along the spine that is barely used. This makes it the most tender cut of beef in existence. A full tenderloin weighs 2 to 3 kilograms and consists of three sections: the head (chateaubriand), the centre (tournedos and medallions) and the tip (filet mignon). The muscle has a fine-grained fibre structure, little intramuscular fat and virtually no connective tissue. Flavour intensity is mild compared to ribeye or entrecôte: the tenderloin distinguishes itself through texture rather than taste. The silverskin and any sinew are removed before portioning. The outer silverskin curls during cooking and should be removed before cutting medallions. Tenderloin is highly susceptible to overcooking: cooking above 60°C (140°F) produces significant quality loss. Sous vide at 52°C (126°F) followed by a hard sear gives the most consistent result in commercial kitchens.
Beef Tenderloin (Fillet): nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central.
Beef Tenderloin (Fillet): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Beef fillet coated with duxelles (finely chopped mushrooms and shallots), wrapped in Parma ham and encased in puff pastry. Baked to an internal temperature of 52–55 °C. A British-French classic that is technically demanding due to the combination of precise cooking and crisp pastry.
Beef fillet medallions served on toasted brioche, topped with a slice of foie gras and napped with a truffle Madeira sauce. A nineteenth-century classic often attributed to composer Gioacchino Rossini.
The wide centre-cut of the beef fillet, grilled or roasted for two, served with sauce béarnaise (hollandaise base with tarragon and chervil) and pommes soufflées. One of the most iconic steak presentations in the classical French kitchen.
Beef Tenderloin (Fillet): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
than 90 seconds per side in cast iron on maximum heat for a Maillard crust.
Core temperature 50–52 °C for rare; rest 5 minutes under foil.
Sear first and allow to cool completely before rolling in duxelles and puff pastry.
Medallions 4 cm thick; do not press flat; turn once only.
Beef Tenderloin (Fillet): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Beef Tenderloin (Fillet): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. No seasonal peak for farmed beef. Dry-aged tenderloin has limited availability and must be specially ordered from the butcher.
Beef Tenderloin (Fillet): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Beef Tenderloin (Fillet): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The velvety tannins and plum and truffle notes of a Pomerol are the classic companion to beef tenderloin. The low acidity and rich texture mirror the tenderness of the meat. Petrus and Le Pin are the iconic references, but entry-level Pomerol also performs excellently.
- Pomerol
- Saint-Émilion Grand Cru
Barolo offers high acidity and firm tannins that contrast with the tenderness of beef tenderloin. The tar notes, roses, and complex character pair particularly well with preparations featuring truffle, mushroom, or port reduction. A minimum of 5 years' ageing is recommended.
- Barolo DOCG
- Barbaresco DOCG
For lighter preparations of beef tenderloin (plain, with gravy), a Burgundian Pinot Noir offers elegant cherry-like notes and earthy complexity without overpowering the delicate flavour of the fillet.
- Nuits-Saint-Georges
- Gevrey-Chambertin
- Vosne-Romanée
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Beef Tenderloin (Fillet)
How do I remove the silverskin from beef tenderloin?
Lay the tenderloin flat and slip a thin knife under the silverskin at the thinner end. Hold the membrane taut with a kitchen towel while running the knife flat against the meat. Also remove the chain muscle (the side strip running alongside the tenderloin) which has separate muscle fibres.
What is the difference between chateaubriand, tournedos and filet mignon?
All three are portions from the same tenderloin. Chateaubriand is the broad centre section (300–400g, for 2 persons). Tournedos are round medallions of 150–180g from the heart. Filet mignon is the narrow tip — the smallest and most tender section (80–120g per piece).
Why is beef tenderloin less flavour-intense than entrecôte?
Flavour in beef comes largely from intramuscular fat (marbling) and myoglobin. The tenderloin has little marbling and minimal workload, which maximises texture but limits flavour intensity. Entrecôte and ribeye have higher fat infiltration and therefore a fuller, richer aroma.
At what temperature should you store Beef Tenderloin (Fillet)?
Store Beef Tenderloin (Fillet) at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Beef Tenderloin (Fillet) professionally?
The primary professional technique for Beef Tenderloin (Fillet) is Sous vide at 52°C for 1,5-2 hours. Always verify core temperature with a calibrated probe thermometer.
Does Beef Tenderloin (Fillet) contain allergens?
Beef Tenderloin (Fillet) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
