Look for tenderloin steak that has a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed tenderloin steak also shows this purplish color. Packaged tenderloin steak should be cold, and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it on or before that date.