The tenderloin runs along the spine, doing almost zero work, which is why it’s so butter-soft. It’s lean, elegant, and practically melts when you slice into it—exactly what you want against a crispy, golden crust.
Here’s the catch: a whole tenderloin is expensive (think $25–$30 per pound), and it’s shaped like a drumstick—thick in the middle, tapering at the ends. For a proper Wellington, you want the center-cut or chateaubriand portion, which gives you a uniform cylinder about 4–5 inches in diameter.
Pro tip: Don’t buy a pre-trimmed tenderloin labeled “steak tips” or “medallions.” You need a whole, un-sliced log of meat. Ask your butcher for a “fully trimmed, center-cut beef tenderloin,” and they’ll know exactly what you mean.
