Beef Tenderloin

Nutrition Facts Filet, Beef Tenderloin

The Best Way to Cook It: Pan-frying, or grilling. Because it’s so low in fat and fat conducts heat more slowly than muscle, tenderloins tend to cook much faster than other steaks and are far more prone to drying out. Pan-frying in oil and finishing by basting it with butter helps add some richness, as does wrapping it in bacon before grilling (a very common approach). Even better is to purchase and roast or grill-roast it whole as a Châteaubriand—less surface area means less moisture loss. Because of its mild flavor, it’s often paired with flavorful sauces or compound butters.