Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most valuable steak. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts.
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