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How to enjoy tender and tasty beef tenderloin

Jan 20, 2022

We’re excited to be sharing some of our favourite meats over the next few months, and today, we’d like to shine a light on a beautiful cut that can be enjoyed all year round: beef tenderloin.

A succulent roast makes a fantastic winter meal alongside veggies and potatoes, while tender steaks on the barbecue are the perfect meal to enjoy on a warm summer evening.

No matter the time of the year, this lean and flavoursome meat proves itself time and time again as one of the most premium cuts.

Want to stock up on bulk meat in Melbourne? Visit one of our four locations for quality meat at the lowest prices!

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What cut of meat is beef tenderloin?

Tender and Tasty – our two favourite T-words when it comes to the perfect cut of meat!

As the name suggests, this tender cut of meat comes from within the loin. Tenderloin is also known as eye fillet.

The loin makes up the midsection of an animal, just before the back legs, and sits between the short loin (mid-section) and the round (end). The loin itself is made up of four different cuts – the sirloin, tenderloin, top sirloin, and bottom sirloin.

Is beef tenderloin a good cut of meat?

Making up a smaller portion of the animal, meat from the loin, including beef tenderloin, are premium and in-demand cuts. The loin is generally an underused part of a cow’s body, which makes this type of meat so tender and succulent.

Other cuts that come from this area include bone-in cuts as well as parts of T-bone and porterhouse steaks.

Benefits of beef tenderloin

Beyond being one of the most (if not the most) tender cuts of meat, tenderloin is lean and flavoursome, making it highly desirable for a range of meals and recipes.

In addition to its beautiful flavour, this lean cut contains a range of nutrients including protein, B12, iron, and zinc.

 

Cooking with beef tenderloin

What temperature should you cook a beef tenderloin?

Whether you are cooking a whole eye fillet roast or tenderloin steaks, the goal is the same: a juicy, tender, and flavoursome meal that really packs a punch!

The temperature of your eye fillet roast or tenderloin steaks will vary based on your preferred doneness. Use a meat thermometer to measure the internal temperature of your cut:

  • Rare: ensure your meat reaches 55ºC
  • Medium: ideally reach around 60-62ºC
  • Well-done: aim for 68ºC

Should I let meat come to room temperature?

Yes – we recommend taking your meat out of the fridge and letting it come to room temperature before the cooking process begins.

This ensures consistency when cooking, particularly for thicker cuts or a whole roast. The last thing you want is a dehydrated cut of meat that is cooked on the outside but still cold inside!

Note that there are many factors that impact cooking time, including your oven, type of cooking dish, and temperature of the meat before cooking.

How long should a beef tenderloin sit out before cooking?

As with almost any other cut of meat, we can’t stress enough the importance of rest time before serving.

During cooking, the juices tend to gather in the centre of the meat. Resting following cooking allows these juices to redistribute throughout the cut of meat. And that means less juice running out of the meat when you cut it, which results in a more tender, moist, and soft piece of meat!

The general rule of thumb is to allow meat to stand away from heat, for 1 minute for every 100g. If you’re not sure, we suggest allowing at least 5 minutes for your tenderloin steaks to rest before serving.

An eye fillet roast should rest for 15-20 minutes before carving.

This way, that first cut will be soft, succulent, and full of flavour!

What is the taste profile of beef tenderloin?

Beef tenderloin is described as soft and buttery, with a mild taste profile.

It can be seasoned with your favourite spices, but this premium meat similarly shines with a simple seasoning formula such as garlic, salt, and pepper.
This part of a cow contains no connective tissues, making beef tenderloin an incredibly lean cut.

 

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Sliced fillet mignon or tenderloin beef steak on a rustic plate with mashed potato. Dark wooden background. Top view

Shop beef tenderloin with Australian Butchers Store!

If reading over this blog post has inflicted a real desire for a gorgeous piece of eye fillet, you’ve come to the right place!

With four locations across Melbourne and online delivery options, Australian Butchers Store is your one-stop butcher in Melbourne for premium cuts of all kinds of meats, including eye fillet!

A trusted Wagyu beef supplier, our grass-fed beef is proudly sourced from Australian farms, while a large portion of our produce is from the Australian Meat Group. Our Australian premium beef selection also includes Three Lakes, Southern Ranges, and Premium Angus.

Buy meat online or visit us in-store! We have four locations across Melbourne, in Dandenong, Somerville, Boronia, and Berwick.

Please note that the information provided in this blog post is intended to be general in nature. The reader assumes full responsibility by using their own judgement when cooking with raw ingredients such as meat. Australian Butchers Store takes no obligation or liability.