Tenderloin Tips

Tenderloin Tips refer to smaller cuts taken from the beef tenderloin, which is known for being one of the most tender and sought-after cuts of beef. Tenderloin itself is a long, cylindrical muscle that runs along the spine, and the tips are typically the smaller, less uniform pieces that come from the ends of the tenderloin. They are often used for recipes that call for bite-sized chunks of beef, like stews, stir-fries, and kabobs, but they also make a delicious and elegant meal when prepared properly.

Here are some tender tips for preparing and cooking beef tenderloin tips to achieve the best tenderness and flavor:

1. Select High-Quality Beef Tenderloin Tips

When buying tenderloin tips, ensure you’re selecting high-quality meat:

• Look for fresh cuts: Fresh, well-marbled beef tenderloin will provide the most flavor and tenderness.

• Trimmed and clean: The meat should be free of excess fat and connective tissue, which could affect tenderness and texture.

• Look for bright color: The beef should have a rich red color and minimal dark spots.

2. Bring to Room Temperature

Before cooking, let the beef tenderloin tips sit at room temperature for 20–30 minutes. This ensures more even cooking, as cold meat can lead to uneven doneness and toughness.

3. Season Well

Tenderloin is naturally mild in flavor, so it benefits from a good seasoning. Here’s how to season it for optimal flavor:

• Salt and pepper: Generously season with kosher salt and freshly ground black pepper. This enhances the natural beef flavor and helps form a nice crust when searing.

• Garlic and herbs: Garlic powder, rosemary, and thyme are excellent choices for additional flavor. Fresh herbs can be added during cooking to infuse more aroma into the meat.

• Marinade (optional): If you want to add extra flavor and tenderness, marinate the tenderloin tips for 30 minutes to an hour. A simple marinade of olive oil, garlic, soy sauce, and fresh herbs can enhance the taste.

4. Use the Right Cooking Method

Tenderloin tips are very versatile and can be cooked in several ways. Here are a few methods to ensure they stay tender and juicy:

Pan-Searing (for bite-sized pieces or smaller tips)

• Preparation: Heat a heavy skillet (cast iron works great) over medium-high heat. Add a small amount of oil with a high smoke point, like vegetable or canola oil.

• Cooking: Once the pan is hot, add the seasoned tenderloin tips. Sear for about 2-3 minutes on each side until a golden-brown crust forms.

• Tip: Don’t overcrowd the pan. Cook in batches if necessary to ensure the meat gets a good sear.

Oven-Roasting (for larger tenderloin cuts)

• Preparation: Preheat the oven to 400°F (200°C). Season the tenderloin tips with salt, pepper, and herbs. If they are still in larger chunks, you can sear them first in a hot pan for 2-3 minutes per side to develop a crust before transferring them to the oven.

• Cooking: Roast in the oven for about 6–10 minutes depending on the size and thickness of the tips. Use a meat thermometer to check for doneness.

• Tip: Let the beef rest for 5–10 minutes after roasting to lock in juices.

Grilling (for kabobs or larger chunks)

• Preparation: Preheat the grill to medium-high heat. Skewer the tenderloin tips on metal or wooden skewers (soaked in water if using wooden ones). Season with salt, pepper, and your favorite marinade.

• Cooking: Grill the tenderloin tips for about 4–5 minutes per side for medium-rare. Check the internal temperature with a thermometer for 130°F (54°C) for medium-rare.

• Tip: Grill with the lid closed for more even cooking.

Sautéing (for quick cooking of small pieces)

• Preparation: Heat a pan over medium-high heat with a bit of oil. Add the seasoned tenderloin tips in a single layer, ensuring they don’t overlap.

• Cooking: Cook for about 3–5 minutes, stirring occasionally, until the beef is browned and cooked to your preferred doneness.

• Tip: Avoid overcooking, as tenderloin tips can become tough if left too long in the pan.

5. Don’t Overcook

Tenderloin is best cooked to medium-rare or medium to maintain its tenderness. Use a meat thermometer to ensure you’re cooking the beef to the right temperature:

• Rare: 120–125°F (49–52°C)

• Medium-Rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• Medium-Well: 150–155°F (66–68°C)

• Well Done: 160°F (71°C) and above

6. Rest the Meat

After cooking, always let the tenderloin tips rest for about 5–10 minutes. Resting allows the juices to redistribute inside the meat, ensuring each bite is juicy and tender.

7. Enhance with Sauces and Butters

Tenderloin tips pair well with a variety of sauces and butters:

• Red Wine Reduction: A red wine sauce with shallots and fresh herbs adds richness and depth to the beef.

• Béarnaise Sauce: This creamy, tangy sauce made with egg yolks, butter, and herbs complements the tender beef beautifully.

• Garlic Herb Butter: A simple butter infused with garlic, parsley, and a squeeze of lemon can be melted on top of the tenderloin tips for extra richness.

8. Pairing Suggestions

Tenderloin tips can be paired with a wide variety of sides and wines:

• Sides: Roasted vegetables (like Brussels sprouts or carrots), mashed potatoes, sautéed spinach, or a fresh green salad with balsamic vinaigrette work wonderfully with beef tenderloin.

• Wine Pairings: A Cabernet Sauvignon, Merlot, or Malbec pairs beautifully with the rich, tender beef. If you prefer white wine, Chardonnay can work with some lighter sauces or sides.

Common Mistakes to Avoid

1. Overcooking: Tenderloin is naturally tender, but it can dry out quickly if overcooked. Stick to medium-rare or medium for the best results.

2. Skipping the Resting Time: Cutting into the tenderloin too soon after cooking will cause the juices to run out, resulting in a drier steak.

3. Underseasoning: While tenderloin has a mild flavor, it still benefits from a generous seasoning of salt, pepper, and herbs. Don’t skip this step!

4. Overcrowding the Pan: When searing, avoid overcrowding the pan, as it can cause the meat to steam rather than sear, which affects the texture and flavor.

Summary:

Beef tenderloin tips are small, tender cuts from the prized tenderloin muscle. With the right preparation, seasoning, and cooking method, you can turn these tips into an elegant and flavorful meal. Whether you’re pan-searing, grilling, or roasting, the key to keeping the beef tender is to avoid overcooking and always rest the meat before serving. Enhance your meal with a rich sauce or compound butter, and pair with your favorite sides and wine for an unforgettable dining experience.

Enjoy,

JD MEATS & SEAFOOD.