The Forktionary Angle
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Definition
A highly prized cut of beef from the loin, known for its exceptional tenderness, minimal fat, and mild flavor.
Sensory Profile
TasteMildly Beefy, Savory, Umami
TextureVery Tender, Fine-grained, Juicy
AromaMildly Meaty, Cooked Beef
AcidityLow
Technical Metrics
Nutrition Facts
Per 113g Calories170 kcal
Total Fat5 g
Saturated Fat2 g
Trans Fat0.2 g
Cholesterol80 mg
Protein29 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron2.5 mg
Potassium400 mg
Chef’s Secret
Reverse searing (cooking low and slow in oven, then high heat sear) is ideal for even cooking and a perfect crust on tenderloin.
Substitutions
Best Match
Filet Mignon
1:1Essentially the same cut, often cut from the smaller end of the tenderloin.
Sirloin Steak (center cut)
1:1Good flavor, slightly less tender, more affordable.
Ribeye Steak (trimmed)
1:1More marbling and flavor, but less tender and higher fat content.
Pork Tenderloin
1:1Similar tenderness and shape, but different flavor profile (pork vs. beef).
Buying Guide
Look for a firm, bright red muscle with minimal connective tissue. Avoid bruising or discoloration. Freshness is key.
Flavor Pairings
Red wine reductions roasted vegetables mashed potatoes horseradish sauce.
