Tenderloin

Range

Doneness

Medium

Description

Beef tenderloin is the most tender cut — a minimally used muscle with very little connective tissue. The flavor is mild and delicate compared to more marbled cuts. The cut is lean, making precise temperature control essential.

Resting

Rest 5–8 minutes under foil. Tenderloin is lean and dries out quickly — pull from heat 3–4°C before target.