Tenderloin fillet also known as Filet Mignon

 What is this gem? A tiny buy mighty tenderloin fillet is widely recognized as the most tender cut on the entire animal due to its minimal collagen and fine muscle fibers. Only about 0.5–1% of the entire carcass becomes tenderloin, making it a rare and highly valued cut. A Beef Addiction tenderloin is widely celebrated for the divine texture. Every bite is smooth, delicate, and effortless. This makes it the cut of choice for special occasions, elegant dinners, and dishes where tenderness is the star, such as filet mignon or beef Wellington. Its mild flavor also makes it a perfect canvas for seasoning, sauces, herbs, or a beautifully seared crust.

How to prepare: Because it’s so lean, it requires careful cooking—overcooking can quickly dry it out. But when prepared properly, it delivers one of the most refined eating experiences beef has to offer. It is best enjoyed when cooked rare to no more than medium rare.  

Grilling Tips

• Preheat your pellet grill to 225°F for a slow smoke, then finish with a 450°F sear for crust.

• Always use a meat thermometer — tenderloin cooks quickly.

• Rest for 5–10 minutes after grilling to let juices redistribute.

• For extra richness, top with compound butter or a drizzle of olive oil before serving.

• Doneness	Internal Temperature	Appearance	Texture & Flavor
  Rare	120–125°F	Cool red center	Very tender, buttery, and juicy
  Medium‑Rare	130–135°F	Warm red center	Balanced tenderness and flavor — ideal for tenderloin
  Medium	140–145°F	Pink center	Slightly firmer, still juicy
  Medium‑Well	150–155°F	Faint pink center	Leaner texture, less moisture
  Well‑Done	160°F+	Fully cooked, no pink	Firm, least juicy but still flavorful if rested properly