Sliced tenderloin steak on a wooden board.
Always Avoid The Tenderloin When Dining At A Steakhouse

NEWS

By CHLOE O'DONNELL

Sliced beef tenderloin with potatoes.
A tenderloin is a long, thin cut desired for having a buttery, rich texture without a lot of fat, but the lack of fat also means that the cut tends to have an underwhelming flavor.
Two raw tenderloins and seasonings on wooden board.
Fat — specifically, fat that appears as marbling — is necessary for full-flavored, juicy steaks. As a steak cooks, the meat absorbs the fat, creating a tasty, tender final result.
Raw cuts of meat with marbling.
Since tenderloin lacks marbling, any fat used in the cooking process will come from butter or oil. This can dilute the steak’s meaty flavor and may not produce the desired results.
Sliced tenderloin steak on a plate.
Despite this, tenderloin cuts remain relatively expensive, costing almost $36 for 9 ounces. For that price or less, you can indulge in a much more worthwhile alternative.