Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Tenderloin — teaching, not a thermometer app.
Name the cut — Confirm Tenderloin on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Quick roasting.
Keep safety note — Sear hard, finish gently, and pull it a couple of degrees below target — a piece this thin keeps climbing off the heat.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Tenderloin: Medium rare (57°C) via Quick roasting.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Tenderloin, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Tenderloin is missing at the counter, the sheet points to related cut Loin — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Quick roasting.
Hard stop on safety — Sear hard, finish gently, and pull it a couple of degrees below target — a piece this thin keeps climbing off the heat.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Tenderloin → swap toward Loin; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 60–63°C (Take it off early) for Tenderloin. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Quick roasting · Stir-fry · Grilling with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Sear hard, finish gently, and pull it a couple of degrees below target — a piece this thin keeps climbing off the heat. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
Julo · Public domain
A slim muscle tucked under the spine that does almost nothing for a living. It is the most tender thing on the animal and also the least forgiving: with barely any fat, the window between juicy and sawdust is only a few degrees wide.
Profile
Tenderness92
Marbling20
Umami55
Price66
Pairs with
Quick roasting90
Stir-fry78
Grilling70
Recommended cooking
60–63°CTake it off early
Sear hard, finish gently, and pull it a couple of degrees below target — a piece this thin keeps climbing off the heat.
How to pick it
Ask for the silverskin removed, or take it off yourself: it shrinks in the pan and curls the whole muscle.
