How to cook Limousin Tenderloin perfectly
Tenderloin (filet pur) is the most tender cut of beef. Thanks to its fine texture and low fat content, this premium cut requires a slightly different approach: short cooking times, high heat, and avoid overcooking. This preserves its tenderness and juicy texture.
🥩 Preparation
- Remove the meat from the refrigerator 30–60 minutes before cooking
- If your steak is thicker than 1.5–2 cm, gently preheat it to max. 40–50°C for more even cooking
- Pat dry with kitchen paper
- Season just before cooking with coarse salt and optionally pepper
🍳 Pan cooking
The classic method for a perfect crust.
- Use a cast iron or heavy-bottom pan
- Heat to high temperature
- Use butter, beef fat or a high smoke-point oil
- Cook 1.5–3 minutes per side, depending on thickness
- Optionally add butter, garlic and fresh thyme at the end
Allow the meat to rest for 5 minutes under foil
👉 Ideal core temperatures:
- Rare: 46–48°C
- Medium rare: 50–52°C
- Medium: 54–56°C
- Well done: 60°C+
🔥 On the BBQ
For extra character and a subtle grilled flavor.
- Create a hot zone and an indirect cooking zone
- Sear briefly over direct heat
- Move to indirect heat afterward
- Preferably use a meat thermometer
Remove the meat at:
- 48°C → medium rare
- 52°C → medium
- 56°C → well done
Allow to rest 5–10 minutes
🔥 On the grill
Whether on a grill pan or professional grill, this cut truly shines.
- Preheat the grill thoroughly
- Grill 1.5–2 minutes per side
- Turn only once
- Let rest afterwards
Because of its low fat content, tenderloin does not require long cooking times.
💡 Gustor tip
It is always better to slightly undercook tenderloin than overcook it. This exceptionally tender cut is best enjoyed between medium rare and medium. Less is more: a pinch of coarse salt is all you need to let the natural flavor shine.
