Tenderloin sits in a class by itself — it's the most tender cut on the animal, full stop, no marinade or long rest required to get there. Where a ribeye earns its softness through marbling, tenderloin starts soft: fine-grained, almost buttery before it ever meets heat. That mildness is the point. It's a canvas, built for a hot, fast sear and a simple finish — butter, herbs, maybe a pan sauce, nothing that competes. Cook it to medium-rare, and it holds its shape end to end. Round medallions, cut thick: this is the Wagyu steak for the big night.
