What’s in a Name? The Many Aliases of Beef Tenderloin

As a beef lover, I was always a bit mystified when restaurant menus or recipes used various fancy French names for cuts of meat. Filet mignon, chateaubriand, tournedos – it sounded like code I couldn’t crack. After some sleuthing, I discovered these all refer to my favorite guilty pleasure the tender, elegant beef tenderloin.

Turns out this prime cut goes by many aliases. Here, I’ll unravel the mystery of the different names for beef tenderloin so you can order, buy, and cook this luxurious meat like a pro.

Why So Many Names for One Cut?

Beef tenderloin has accumulated a pile of monikers for a few key reasons

• Regional dialects – Tenderloin is called “eye fillet” in Australia and “fillet” in the UK.

• Language differences – The French call it “filet de bœuf.” Fancy names like filet mignon were popularized in French cuisine.

• Part of the tenderloin – The tapered shape means names sometimes indicate thicker “butt” or thinner “tail”

• Preparation method – Names like tenderloin roast or tenderloin steak refer to how it’s cooked.

• Honoring chefs or patrons – Cuts were named after the chef who made it famous or diner it was prepared for.

• Marketing – Flowery language from butchers and grocers highlights its prestige.

Bottom line – people just love beef tenderloin and want to call it many things!

Where is Beef Tenderloin Located?

To know why this one muscle gets multiple names, it helps to understand where it comes from.

Beef tenderloin sits in the short loin primal cut near the spine. It’s specifically called the psoas major muscle. This spot means it moves minimally, keeping it tender.

The tenderloin tapers from a fatter “butt” end to a slender “tail.” The width determines if it’s ideal for steaks, roasts, or other uses.

A Guide to the Most Common Names

Here’s a breakdown of the various aliases for cuts from the beef tenderloin so you can translate any menu or recipe:

• Filet mignon – The French name for a slender steak from the tapered tail.

• Tenderloin steak – A generic term for steaks cut from the tenderloin.

• Tournedos – A French thick-cut steak, usually an inch or more.

• Chateaubriand – A roast cut from the thick butt end, for 2+ people.

• Filet de bœuf – French for beef tenderloin steak or roast.

• Eye fillet – Common in Australia and New Zealand for tenderloin steak.

• Beef Wellington – Tenderloin coated in pâté and duxelles, wrapped in puff pastry.

Ordering Beef Tenderloin at Restaurants

The array of names for beef tenderloin can make ordering off a restaurant menu confusing. Here are some tips:

• Order filet mignon if you want a smaller, tailored steak.

• Opt for chateaubriand if you’re ultra hungry – it’s cut thicker.

• Check the size if it just says “beef tenderloin” or “filet.”

• Clarify if you don’t see a weight since portion sizes vary.

• Expect to pay a premium price due to its prestige and tender texture.

• Ask how it’s prepared – grilled, roasted, or topped with sauce.

• Specify a doneness level like rare or medium-rare to prevent overcooking.

Buying Tenderloin for Home Cooking

When buying beef tenderloin yourself:

• Choose filet mignon for individual steaks or tournedos for thicker cuts.

• Pick a chateaubriand roast for special dinners to serve multiple people.

• Opt for a whole tenderloin roast to cut steaks yourself.

• Examine the thickness and taper to gauge the end it came from.

• Calculate approx. 1/3 to 1/2 pound per person if cooking a whole roast.

• Expect to pay $25+ per pound for the highest quality.

Mastering the Perfect Preparation

Cooking tenderloin can be intimidating due to its price and finicky texture. Use these tips:

• Let roast or steaks come to room temp before cooking.

• Pat extremely dry, then generously season with salt and pepper.

• Sear over high heat to get a nice crust.

• Roast at 400°F or grill/fry for no more than 5 minutes per side for medium-rare.

• Check doneness early and often with a meat thermometer.

• Let rest for 5+ minutes before slicing to retain juices.

• Pair with béarnaise, red wine, or peppercorn sauce.

Worth the Splurge for Special Occasions

While buying beef tenderloin may be a budget breaker, its melt-in-your-mouth tenderness makes it well worth the indulgence on special occasions. With this guide to its myriad names, you can shop smart, order with confidence, and prepare Michelin-level tenderloin at home. Savor that buttery texture and elegant profile that place beef tenderloin in a class of its own!