Beef tenderloin tail refers to the thinner, tapered end of a full beef tenderloin. While the center-cut tenderloin steaks like filet mignon come from the wide end of the tenderloin, the tail end is often sold separately at a lower price per pound. This leads many home cooks to wonder – is beef tenderloin tail just as tender as the steaks? Or does it require special preparation methods to turn out tasty and tender?
Anatomy of the Beef Tenderloin
To understand the difference between the tail and the center-cut steaks, it’s helpful to understand the anatomy of a full beef tenderloin:
- The tenderloin is a long, tapered muscle that runs along the underside of the spine in beef cattle. It’s one of the most tender cuts due to its lack of connective tissue.
- The wide end of the tenderloin is called the butt end or large end. This is where filet mignon steaks are cut from.
- The narrow end is called the tail end or petite end. This is where tenderloin tail comes from.
- In between is the center portion, where you can find cuts like Chateaubriand or tenderloin roast.
So while tenderloin tail is part of the same tenderloin primal, it comes from the skinnier section with less marbling.
Is Tenderloin Tail as Tender as Filet Mignon?
Tenderloin tail is less tender than center-cut filet due to differences in thickness and marbling:
- The center of the tenderloin is thickest, up to 4 inches wide in some cattle. The tail tapers down to 1 inch or less.
- Marbling decreases toward the tail as well. More intramuscular fat means more tender and juicy meat.
- The extra collagen and elastin fibers toward the tail require more care to break down into gelatin for tenderness.
So no, the tail end of the tenderloin is not quite as naturally tender as filet mignon. However, that doesn’t mean it can’t be delicious and tender with the right preparation.
How to Cook Tenderloin Tail
Here are some tips for achieving tenderness with cuts from the tenderloin tail:
Choose thicker cuts
Look for sections cut at least 1 inch thick. Thinner cuts will dry out too quickly. Roasts and steaks work better than stir fry strips.
Tenderize mechanically
Use a mallet, fork, or needle tenderizer to break up the muscle fibers. This helps any tougher connective tissues soften faster.
Marinate overnight
Letting the meat sit in an acidic marinade helps break down collagen. Try wine, vinegar, citrus, yogurt, or enzymatic fruit tenderizers.
Cook with moisture
Braising, stewing, or cooking in a sauce keeps the meat from drying out. Slow, moist heat yields the most tender results.
Slice against the grain
This shortens the muscle fibers so they break down instead of getting stringy when you chew.
Don’t overcook
Cook tenderloin tail to medium rare at most. Anything beyond medium will quickly turn dry and tough. Use a meat thermometer to monitor the internal temperature.
Best Cooking Methods for Tenderloin Tail
These methods are ideal for delivering tender, juicy results with cuts from the narrow end of the tenderloin:
Pan Searing
Searing develops a nice crust while keeping the interior moist. Cook to medium rare, basting with butter or oil if needed. Rest before slicing against the grain.
Grilling
Use direct heat just until grill marks form and the interior cooks to medium rare, 5 minutes per side or less. Let rest then slice thinly.
Roasting
Roast seasoned tenderloin tail at 450°F to an internal temperature of 135°F for medium rare. Rest before slicing into rounds or medallions.
Braising
Brown the meat first for flavor, then braise in broth or wine at a bare simmer until fork tender, about 1-2 hours.
Stewing
Cut into 1-inch chunks to stew in a sauce or gravy until extremely tender, 2-3 hours. Works well for stews and curries.
Sous Vide
Vacuum seal seasoned tail pieces then cook sous vide at 135°F for 1-4 hours depending on thickness. Searing after gives a nice crust.
Tenderloin Tail Recipes
Here are some recipe ideas that are perfectly suited to getting the most out of tenderloin tail:
Steak Diane
Pan sear tenderloin tail steaks, then make a pan sauce of brandy, mustard, Worcestershire, and cream. The steak soaks up all the rich flavors.
Beef Stroganoff
Bite-size tenderloin chunks stewed in a creamy mushroom gravy are heavenly when served over egg noodles.
Teriyaki Stir Fry
Thinly sliced tenderloin tail quickly stir fries with colorful veggies then gets tossed in a sweet and salty teriyaki glaze.
Beef Rendang
This aromatic Indonesian curry turns tough cuts meltingly tender after simmering in a blend of spices and coconut milk.
Pot Roast
Braising a whole tenderloin tail with potatoes, carrots and broth makes for simple, savory comfort food.
Beef Bourguignon
Red wine braised beef with mushrooms and pearl onions is a French bistro classic for good reason.
Kabobs
Chunked and marinated tail meat grilled on skewers has lots of surface for char while keeping the interior juicy.
Buying and Preparing Tenderloin Tail
Here are some tips for buying and prepping tenderloin tail:
- Look for pieces at least 1-inch thick if cooking as roasts or steaks.
- Plan for around 0.5 lb per person if serving as entrees, a bit less if used in stir fries.
- Trim off any silver skin or external fat before cooking.
- Marinate for added flavor and tenderness.
- Pound to an even thickness if cooking as cutlets.
- Cut into chunks for kabobs, stew or stir fry.
Tenderloin tail is significantly less expensive than center-cut tenderloin, usually $7-9 per pound compared to $14-18 per pound for filet mignon. Buying the tail end can help stretch your budget.
Conclusion
While not as naturally tender as filet mignon, beef tenderloin tail can still be delicious and tender with the right preparation methods. Choosing thicker cuts, tenderizing, and using moist cooking methods helps achieve great results. Searing or grilling to medium rare, braising in liquid, and slicing against the grain are all useful techniques. With its mild beefy flavor and ability to absorb other flavors, tenderloin tail is ideal for a wide range of recipes from surf and turf to Asian stir fries. While requiring a bit more care than the center tenderloin, the tail end provides an affordable way to enjoy delicious tenderloin dishes.