Tenderloin Tip & Chain — Genesee Valley Ranch (2024)

FAQs

Is tenderloin tip the same as filet mignon? ›

It's common to wonder, “Is beef tenderloin the same as filet mignon?” The answer is no, they are two different cuts of beef. However, filet mignon comes from the beef tenderloin, cut from the very end and most tender area of the tenderloin.

Next: What do I DO with Tenderloin Chains? Literally anything— Chop them up and use them for tacos, fajitas, steak salads, shepherd's pies, etc. If you're looking for small nuggets of yum for any cooking purpose, then these are the nuggets for you!

Limited Availability and High Demand

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person. So if you're feeding 6 people, you'll need three pounds of meat. For a larger crowd, say 12 people, you'll need closer to 6 pounds of meat.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself.

Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry. Cut location is the tapered anterior tip of the Tenderloin thus the name Tenderloin “Tips.”

Tenderloin pieces are always going to be tender, so the only goal is to make the gravy flavorful. I start by seasoning the tenderloin pieces in my Grillin' Shake, then searing them in a large, hot skillet with a bit of oil.

Beef Tenderloin is a long cut of beef that you can use for a roast, Beef Wellington, or slice into small portions of steak known as “Filet Mignon”. Tenderloin is particularly useful for entertaining guests and special occasions, as you can cut several extremely tender, perfectly portioned, mouthwatering steaks from it.

Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

1. A5 Japanese Kobe Beef. The A5 Japanese Kobe steak holds the record for being one of the most expensive steaks. While the prices may range at different places, one thing is certain - the pricing point is way above most cuts.

What is the highest quality steak? ›

Prime. U.S. Prime is the highest quality available and makes up only 2 to 3% of the available beef on the market. This generally is sold to high-quality hotels and restaurants and is the most expensive, if you are purchasing for personal use.

Since beef tenderloin is a relatively lean, boneless cut of beef and tends to be quite expensive, you can easily cut down that recommendation to 6 ounces of beef per person, especially if your dinner menu includes a few hearty sides. For feeding four to six guests, you'll want a roast between 1 1/2 to 2 pounds.

The tenderloin itself, once trimmed and cooked, serves about 2-3 people per pound as part of a larger meal, so often anywhere from 12-16 people for a whole one.

Filet mignon is a part of the tenderloin that resides in the tail end of the filet. It is the conical end of the long tenderloin muscle. This cut of beef is also usually pretty pricey. Mignon” means “small” in French—often this cut of meat is around one and a half to two and a half inches in diameter.

Cut from the beef shoulder or chuck, the teres major steak is quite tender and is very similar in texture and flavor profile to a beef tenderloin. Whether it is cut and grilled, sauteed, roasted, or utilized in most any other cooking application, the teres major performs exceptionally well without breaking the bank.

There isn't really anything that fits the bill as a perfect substitute as tenderloin is both very tender and very mildly flavored. But there are some good options. I often recommend sirloin filet as an option as it looks similar and has similar leanness; but you sacrifice some tenderness (but pick up bigger flavor).

The biggest difference between filet mignon and beef tenderloin is the size — tenderloin is the whole piece of meat, while the filet is a smaller, more tender portion of the tenderloin. Regardless of which cut you choose, both filet and tenderloin are succulent pieces of beef worth sinking your teeth into.

Technically, beef tips come from the tip cut of the tenderloin. However, many people use "beef tips" to refer to a dish that consists of cubed meat simmered slowly in a savory gravy until it's tender. Cubed stew meat is used in this recipe.