The tenderloin roast is a large cut of beef. It is the center section of the psoas major muscle that runs along the spine, and it’s the most tender cut on the animal. Tenderloin roasts can be grilled or broiled for a quick sear. It can also be smoked or roasted.
The tender meat of this roast requires a delicate touch. The roast should never be overcooked to preserve the tenderness of the meat within. It can be seared over very high heat, in which case, the meat within will be extremely rare. Or it can be roasted or smoked to bring the meat closer to medium-rare.
Tenderloin does not have much fat flavor, so it is usually served with a butter-based sauce.
A good way to cook tenderloin roast on a Traeger is to start at a low temperature, delivering plenty of wood smoke flavor as the temperature of the roast warms. Set your Traeger to 180 degrees Fahrenheit with Super Smoke turned on if available. Smoke the roast for 60 minutes. Remove it, and heat the grill up to 400 degrees. Place the roast back on the grill, and cook it for approximately 25 minutes until the internal temperature of the roast reaches 130 degrees. Let it rest for 15 minutes before serving (during which time the temperature will rise slightly to 135 degrees for medium-rare).
Yes, this is one of the most sought-after and rare cuts. After all, on an entire animal, there are only two of them.
Expect to pay at least $20 per pound for a properly trimmed center-cut tenderloin roast. You can save if you buy the entire tenderloin and trim away the ends yourself.
It's done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
A tenderloin roast is best for cooking whole. This is a special occasion roast for a party of 4 to 6 people.
When you slice a beef tenderloin roast into steaks, those steaks are called filet mignon. They are the same muscle, but not the same cut.
No, prime rib comes from the rib area of the animal, and beef tenderloin comes from the loin section. Both can be roasted and sliced thin.
No, this large cut should not be cooked from frozen. The exterior will start to overcook before the middle of the roast is safe to eat.
This cut is also called Chateaubriand, in honor of a French writer and politician. Originally the term referred to a preparation of beef tenderloin, which may have been pioneered by Chateaubriand's personal chef. Eventually, especially in the U.S., the name came to be applied to the cut itself.
Chateaubriand sauce, a rather elaborate butter-based sauce, is typically served with the cut in this preparation.
The National Cattlemen's Beef Association identifies the tenderloin roast with UPC number 1386. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a whole tenderloin roast contains 776 calories, 128 grams of protein, and 29.4 grams of fat.
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