Alt Names: TENDERLOIN ROAST, TENDERLOIN STEAK, CHATEAUBRIAND, TOURNEDOS, FILET MIGNON
French: Filet | Spanish: Solomillo
THE BASICS & BEYOND
A non-weight bearing muscle which is not toughened by animal activity, tenderloin is wonderfully tender, lean, succulent and rich in flavour.Schedule A Cutting
Dave Cuntz, Sterling Silver Signature Chef
“My favorite cut is a toss-up between the bistro tender, beef tenderloin or sirloin flap. They’re so versatile and delicious.”
History of the Cut
One of the most popular cuts derived from the tenderloin is the filet mignon. French for “dainty filet,” the term “filet mignon” was first used in a U.S. book written in 1906 by O. Henry. The average steer or heifer provides no more than 500 grams of filet mignon – justifying its higher price and culinary distinction.
Roast / Steaks / Medallions / Strips
In The Kitchen
Reviewing the Round Primal | Listen Now!
Chef Pete Geoghegan has taken us from the front to the back of the cow in his informative, 10-part look at beef primals. Now, he tackles the final primal with a robust review of the round. This lean, well-worked muscle features many economical cuts that, with some effort, can result in delicious dishes with incredible beef flavor.
A Recap of Our 2023 Signature Chef Dine-Around
Recently, we invited our Sterling Silver Signature Chefs on a tasting journey to explore traditional flavours, trending ingredients and unique preparation methods while enjoying beef up and down the menu. We ventured to beautiful Vancouver where we indulged on global cuisines in all types of settings, from street food to fine dining. Here’s a look at the specialty fare we experienced.
Dining Trends in 2023
From Lebanese fare to TikTok, here’s what 2023 looks like when it comes to menus, restaurants and beef.
Loin Primal Culinary Chat with Chef Michael Siehien | Listen Now!
Chef Michael Siehien, long-time Sterling Silver Signature Chef and owner of the Bedford Social Club in Bedford, Virginia, joins Chef Pete Geoghegan on the latest episode of In The Kitchen With Sterling Silver to discuss preparing and serving the wonderful, mouth-watering cuts of the loin primal.
A Look Into the Loin Primal | Listen Now!
Containing special cuts like T-bones, porterhouses, tenderloins, sirloins and strip steaks, the loin is our next spotlight primal. As our ten-part series continues on In The Kitchen With Sterling Silver, Chef Pete Geoghegan goes in-depth on a primal filled with steakhouse classics, as well as other intriguing cuts.
Tips for Attracting and Retaining Staff
From a balanced schedule to granting days off, there are many ways you can keep your staff happy and new hires coming in. Though resources might make some of these difficult, even one can go along way.
The Ever-Changing Habits of the Average Diner
Dining habits have undergone a significant shift in recent years due to the pandemic, generational ideologies and new technologies.
Casting an Eye on the Rib Primal | Listen Now!
Our ten-part series continues as Chef Pete Geoghegan takes a gaze at the rib primal in the latest episode of In The Kitchen With Sterling Silver. This well-marbled, tender, flavourful area contains some special occasion beef favourites, as well as so much more.
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