Tenderloin Roasts Products

Tenderloin roasts are also known as tenderloin, eye filet, filet, Chateaubriand, and filet of beef. They come from the lower backs of cows, near the spine and the kidneys. Tenderloin roasts are long and thin. The end near the front of the cow is called the tail. It's pointed, and it starts just past the ribs. The area that surrounds tenderloin roasts is called the short loin or loin. Many popular cuts of beef come from there, including strip steak, T-bones, and porterhouses.

The sirloin is above the other end of the tenderloin, and the top sirloin is below it. Past the tenderloin, near the tail, you'll find the round or rump. The muscles that form a tenderloin roast don't do much work, so it's the most tender part of the cow. Pork tenderloin is available as well, and people sometimes call it pork filet or gentleman's cut.

You can shop for tenderloin roasts without leaving home when you place your order through Instacart via the website or the app. The Instacart app is advanced, convenient, and easy to use. You can order your favorite tenderloin roasts or tenderloin roast products in just a few minutes and have them delivered! You can also pick up your own order. When you make your tenderloin roast selections through Instacart, an experienced Instacart shopper will select your meat and bring it to your home the same day! You can save valuable time and make your day a little smoother.

Since tenderloin roasts are already tender and flavorful, you won't need to add many extra spices. You can grill or pan-fry tenderloin roasts or use small pieces in soups, but the most popular cooking method is oven roasting. 

Before cooking, you should take your tenderloin roast out of your refrigerator and keep it covered on your counter for about two hours. This lets the meat cook more evenly by warming the center before you put it in the oven. Then, cover the outside with olive oil and crushed or cracked red and green peppercorns. You can buy them whole and smash them with a rolling pin or a mortar and pestle. Press the peppercorns into the meat to make sure it absorbs the flavors. 

Preheat your oven to 450 degrees Fahrenheit and cook your tenderloin roast for 15 minutes. Turn down the temperature to 325 degrees Fahrenheit and keep roasting it until it's done. Cooking times vary depending on the size of the tenderloin, but your tenderloin roast should be done in about 45 minutes. 

Before you start slicing, cover the meat with aluminum foil and let the juices settle for about 10 minutes. Check the center of your tenderloin roast with a meat thermometer to make sure it's cooked properly and avoid food poisoning. Rare beef should be between 120 and 130 degrees Fahrenheit. Medium-rare is around 135 degrees, medium is about 145 degrees, and well or well-done is close to 155 degrees.

Most tenderloin roasts weigh 2 to 6 pounds, and they're often tied with butcher's twine to help them cook evenly. A whole tenderloin roast feeds eight to 10 people, or you can buy part of one. 

Look for tenderloin roasts that are trimmed and tied. Trimming removes any silverskin, the tough layer of collagen that surrounds many cuts of meat. It looks white or silver, and it can make tenderloin roasts taste tougher if you don't take it off yourself or look for specimens that are already trimmed. Tied tenderloin roasts have butcher's twine around them, so a trimmed and tied tenderloin is almost ready for cooking.