The Single Best Steak Tip Ever

The beef tenderloins lay parallel to the spine of the cow. Each cow has two of them. The muscles are rarely used when compared to the other muscles of the cow. This lack of use is actually what helps them to stay tender.

In general, the whole tenderloin is up to 24 inches long. Most people know that the center cut tenderloin is the fillet Mignon. This steak is in the famous Ruth's Chris Steak House ad. The muscle of the tenderloin is comparatively low in fat. This is often why extra fat is added. I'm sure that you have heard of bacon wrapped fillets or seen the ad of the steak house mentioned above. I can attest from first hand knowledge that they pour a lot of butter and fat on this steak. It was not to my liking.

The tenderloin tapers as it stretches towards the tail end of the cow. The butcher will cut the nice sections and package them up for a premium price. The V-shaped pieces are left behind. They are packaged up and sold as Tenderloin Tips. They are quite delicious.

Tenderloin tips should always cost less than the standard tenderloin. One reason is that it is difficult to find similar pieces in the tips. The other reason is that they have an odd shape and thickness. For certain steak lovers consistent size is premium, but for regular folks, embrace the diversity. Since these tips are tapered, some parts will cook more some less. The thick parts will taste differently from the bacon like thin parts. Hey, it's all good.

The Hub-Pages are loaded down with different steak recipes. You probably have your favorite. I will say that we usually cook our tenderloin tips in a lightly oiled cast iron skillet. Moments before searing them I add some Montreal Steak Seasoning, which is only some course pepper and kosher salt with a few added spices.