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A steak cut any part of a Tenderloin roast except for the small end of it. Tenderloin steaks are boneless and about 3 inches in diameter (7.5 cm.)

If the steak is cut from the small end of the Tenderloin, then that steak is a "Filet Mignon"; it should be about 1 1/2 inches in diameter (4 cm.)

Cooking Tips
Very tender, but very lean, so don't overcook as will dry out quite quickly. Without the fat of other steaks, a Tenderloin Steak doesn't have as much flavour on its own as do other steak: restaurants often serve these steaks with sauces to compensate.

Also called:

See Also:

Beef Steaks, Filet Mignon, Steak, Tournedos

Other entries for:

Beef Tenderloin
Chateaubriand Roast, Coeur de Filet, Filet Mignon, Tenderloin Steak, Tournedos

Other entries for:

Beef Short Loin
Club Steak, Delmonico Steak, Porterhouse Steak, Shell Roast, Strip Loin Steak, T-Bone Steak

Other entries for:

Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for:

Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak