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Tenderloin Steak

Tenderloin steak, also known as filet mignon, is an exceptional and highly coveted cut of beef that boasts a delicate texture and mild flavor. Sourced from the loin of the animal, specifically the psoas major muscle, this premium cut is highly regarded for its tenderness and considered one of the most desirable steaks available. Tenderloin steak is highly versatile and suitable for a range of delicious preparations such as grilling, pan-searing, or broiling. With its sumptuous mouthfeel and extraordinary tenderness, it is often reserved for special occasions or high-end dining experiences, rendering it an indulgent staple for home cooks and restaurant chefs alike.
#17
IN RED MEAT
249
CAL / 100G
$1.00
AVG / OZ
tenderloin steak
0%
CARBS
49%
FAT
51%
PROTEIN
Tenderloin Steak FAQ
Tenderloin steak, or filet mignon as it's often called, is one of the most cherished cuts of beef because of its remarkable tenderness and mild flavor profile. This cut, which comes from the psoas major muscle of the cow's loin, is exceptionally lean, meaning it has less fat than other cuts. While this contributes to its tenderness, it also makes it more susceptible to dryness and overcooking. Thus, careful preparation is crucial. The most common mistake people make when cooking tenderloin steak is overcooking it, which strips away its natural tenderness and flavor. For optimal results, tenderloin steak should be cooked quickly over high heat and ideally served at medium-rare doneness to retain its supple texture and delicate tang. Marinating or seasoning the steak beforehand can also enhance its flavor, although it's often enjoyed with just a bit of salt and pepper. Also, letting the steak rest for a few minutes after cooking allows the juices to redistribute, maintaining its moistness and succulence.
What is the best way to cook a tenderloin steak?
How can I keep a tenderloin steak from getting dry?
Should a tenderloin steak be marinated?
How to achieve the perfect sear on tenderloin steak?
Why is my tenderloin steak tough?
What wine pairs well with tenderloin steak?
Can you grill tenderloin steak?
How long should you cook a tenderloin steak?
What is the right temperature to cook a tenderloin steak?
What sides go well with a tenderloin steak?
Expiration & Storage Tips
When does tenderloin steak expire?
Unopened, a tenderloin steak can be safely stored in the refrigerator for 3 to 5 days after the 'sell by' date printed on the package. Once the steak is removed from its original packaging, it should be cooked within 2 days. If you freeze your steak, it can last up to 12 months, but for best quality, try to use it within 4 to 6 months.
How do you tell if tenderloin steak is bad?
Usually, it's quite straightforward to tell if a tenderloin steak has gone bad. The first tip-off is a change in color from a bright, red hue to a dull, brownish shade. Additionally, bad steak gives off a sour smell, quite different from the rich, iron-like smell of fresh meat. If the steak is sticky or slimy to the touch, it's also a clear sign that it is no longer good to eat.
Tips for storing tenderloin steak to extend shelf life
• Always refrigerate your steak at temperatures below 40°F to slow the growth of bacteria. • Wrap the steak in cling film or zipper-top bags to protect it from exposure to air, which speeds up spoilage. • If planning to freeze your steak, consider vacuum-sealing to prevent freezer burn and help maintain quality. • Always defrost frozen steak in the refrigerator, not on the counter, to keep it out of the danger zone where bacteria grows rapidly.
EXPIRES WITHIN
6 - 21
DAYS
Health Info
Macros
0g
CARBS
15g
FAT
16g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
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