Beef tenderloin
Encyclopedia
A beef tenderloin, known as an eye fillet in New Zealand
and Australia
, filet in France and Germany and fillet in the United Kingdom, is cut from the loin of beef
. As with all quadruped
s, the tenderloin refers to the psoas major muscle
ventral to the transverse processes of the lumbar vertebrae
, near the kidney
s. The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end - the "tail" - starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. The tenderloin can be cut for either roasts or steak
s. Tenderloins from steers
and heifer
s are most common at retail, but those from cows are common in foodservice applications, such as less expensive steakhouse
s.
A common misconception is that the tenderloin is also called a Chateaubriand steak
, when in fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates from France
. Typically, the Chateaubriand is taken from the center-cut of the tenderloin, in a large enough portion to feed two. There are three main "parts" of the tenderloin: the butt, the center-cut, and the tail. 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 consistency of size concerns, can be used in recipes where small pieces of a tender cut are called for, such as Beef Stroganoff
.
Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for peeled, silver skin removed, and side muscle left on. While the most expensive option pound-for-pound, PSMOs offer considerable savings over other tenderloin options as they require little handling by the chef, since the fat and trimmings have already been removed. Trimming the silver skin from a tenderloin is a job best done by experts, as inexperienced meat cutters can damage the steaks, reducing either the yield or the visual presentation. Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare
, are ideally made from the tenderloin.
New Zealand
New Zealand is an island country in the south-western Pacific Ocean comprising two main landmasses and numerous smaller islands. The country is situated some east of Australia across the Tasman Sea, and roughly south of the Pacific island nations of New Caledonia, Fiji, and Tonga...
and Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
, filet in France and Germany and fillet in the United Kingdom, is cut from the loin of beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
. As with all quadruped
Quadruped
Quadrupedalism is a form of land animal locomotion using four limbs or legs. An animal or machine that usually moves in a quadrupedal manner is known as a quadruped, meaning "four feet"...
s, the tenderloin refers to the psoas major muscle
Muscle
Muscle is a contractile tissue of animals and is derived from the mesodermal layer of embryonic germ cells. Muscle cells contain contractile filaments that move past each other and change the size of the cell. They are classified as skeletal, cardiac, or smooth muscles. Their function is to...
ventral to the transverse processes of the lumbar vertebrae
Lumbar vertebrae
The lumbar vertebrae are the largest segments of the movable part of the vertebral column, and are characterized by the absence of the foramen transversarium within the transverse process, and by the absence of facets on the sides of the body...
, near the kidney
Kidney
The kidneys, organs with several functions, serve essential regulatory roles in most animals, including vertebrates and some invertebrates. They are essential in the urinary system and also serve homeostatic functions such as the regulation of electrolytes, maintenance of acid–base balance, and...
s. The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end - the "tail" - starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. The tenderloin can be cut for either roasts or steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
s. Tenderloins from steers
Cattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
and heifer
Cattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
s are most common at retail, but those from cows are common in foodservice applications, such as less expensive steakhouse
Steakhouse
A steakhouse is a restaurant that specializes in beef steaks. The same type of restaurant is also known as a chophouse.The steakhouse started in the USA in the late 19th century as a development of traditional inns and bars....
s.
A common misconception is that the tenderloin is also called a Chateaubriand steak
Chateaubriand steak
Chateaubriand steak is a recipe of a particular thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State...
, when in fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates from France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. Typically, the Chateaubriand is taken from the center-cut of the tenderloin, in a large enough portion to feed two. There are three main "parts" of the tenderloin: the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio
Carpaccio
Carpaccio is a dish of raw meat or fish , thinly sliced or pounded thin and served as an appetizer.- History :...
, 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
Filet mignon
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer...
' or tenderloin steak, as well as the Chateaubriand and Beef Wellington
Beef Wellington
Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked...
. The tail, which is generally unsuitable for steaks due to consistency of size concerns, can be used in recipes where small pieces of a tender cut are called for, such as Beef Stroganoff
Beef Stroganoff
Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream...
.
Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for peeled, silver skin removed, and side muscle left on. While the most expensive option pound-for-pound, PSMOs offer considerable savings over other tenderloin options as they require little handling by the chef, since the fat and trimmings have already been removed. Trimming the silver skin from a tenderloin is a job best done by experts, as inexperienced meat cutters can damage the steaks, reducing either the yield or the visual presentation. Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare
Steak tartare
Steak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it...
, are ideally made from the tenderloin.