Beef tenderloin
Type | Beef steak |
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Steak |
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A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa,[1] is cut from the loin of beef.
Description
As with all
The tenderloin is an oblong shape spanning two primal cuts: the
Processing and preparation
Whole tenderloins are sold as either "unpeeled" (meaning the fat and
Cuts
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail.[5] The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as stews.
References
- ^ "Beef Cuts Chart". Beef Up - Beef South Africa (Beef SA). Archived from the original on 5 May 2014. Retrieved 4 May 2014.
- ^ "Psoas major". Bovine Myology & Muscle Profiling. University of Nebraska-Lincoln. Archived from the original on 12 August 2011. Retrieved 4 April 2011.
- ISBN 978-1-60085-126-1.
- ^ "Chef's Resources - Beef Tenderloin". Beef Tenderloin. Chefs Resources. Retrieved 14 August 2011.
- ^ ISBN 978-1-59253-776-1.
- ^ Schneller, Thomas (2009). Meat : identification, fabrication, utilization. Culinary Institute of America.
- ISBN 978-1-250-06514-8.