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A whole beef tenderloin roast, the cut the filet mignon comes from, sold as a single roast of roughly 3.5 to 4.5 lbs and serving about 8 to 10 people. It is the most tender cut on the animal, with a mild, buttery flavor and little fat, so it suits a holiday centerpiece or an elegant dinner at home. Against a rib roast or strip loin it gives up some beefy depth and marbling in exchange for tenderness, and it costs more per pound than almost any other roast. Reviewers of tenderloin generally praise the texture and warn that it is easy to overcook and needs seasoning and a sauce to carry it.
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Tenderloin is widely regarded as the most tender roast, and owners praise its soft texture and crowd-pleasing mild flavor. The common complaints are that it is easy to overcook, that it lacks the beefiness of fattier cuts, and that it needs seasoning and a sauce.
This is a tenderloin roast with a soft texture and a mild, buttery flavor. It is sold as a whole cut.
You can roast it whole and serve it as a centerpiece, or slice it into steaks. It serves 8 to 10.
