Beef tenderloin

Cut from the loin of beef

Beef tenderloin

American beef cuts

Type| Beef steak

* Media: Beef tenderloin

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Cuts of beef

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Related topics

* List of beef dishes
* Doneness
* Meat on the bone
* Restructured steak
* Steak knife
* Steak sauce

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A beef tenderloin (US English), known as an eye fillet in Australasia, nautalund in Iceland, filetto in Italy, 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

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A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each.

As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.[2]

The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries).[3] 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.[4] This muscle does very little work, so it is the tenderest part of the beef.[5]

## Processing and preparation

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Roast beef tenderloin

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, side muscle on"[6] (side muscle refers to the "chain"). Since it is the most tender part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare,[7] are ideally made from the tenderloin.

## Cuts

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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 for Tournedos, rounds too small to serve as an individual filet mignon-sized entre, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of a tender cut are called for.

## References

[edit]

1. ^ "Beef Cuts Chart". Beef Up - Beef South Africa (Beef SA). Archived from the original on 5 May 2014. Retrieved 4 May 2014.
2. ^ "Psoas major". Bovine Myology & Muscle Profiling. University of Nebraska-Lincoln. Archived from the original on 12 August 2011. Retrieved 4 April 2011.
3. ^ Torode, John; Lowe, Jason (2009). Beef: And Other Bovine Matters. Taunton Press. p. 18\. ISBN 978-1-60085-126-1.
4. ^ "Chef's Resources - Beef Tenderloin". Beef Tenderloin. Chefs Resources. Retrieved 14 August 2011.
5. ^ a b Green, Aliza (1 June 2012). The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat. Quarry Books. p. 22\. ISBN 978-1-59253-776-1.
6. ^ Schneller, Thomas (2009). Meat : identification, fabrication, utilization. Culinary Institute of America.
7. ^ Justin Warner (13 October 2015). The Laws of Cooking: And How to Break Them. Flatiron Books. pp. 88–. ISBN 978-1-250-06514-8.

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Cuts of beef

Upper|

* Chuck
* 7-bone
* Blade
* Flat iron
* Ranch
* Shoulder tender
* Prime rib
* Rib
* Rib eye
* Short loin
* T-bone
* Strip
* Tenderloin
* Filet mignon
* Sirloin
* Top sirloin
* Baseball
* Bottom sirloin
* Flap
* Tri-tip
* Round
* Cube
* Picanha
* Popeseye
* Rump
* Silverside

Lower|

* Brisket
* Plate
* Hanger
* Short ribs
* Skirt
* Flank
* Shank

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Beef and veal

Production|

* Argentine beef
* Beef cattle
* Cow–calf operation
* Feeder cattle
* Kobe beef
* Organic beef
* Osorno Steer

Products|

| Cuts|

* Baseball steak
* Blade steak
* Brisket
* Chateaubriand steak
* Chuck steak
* Fajita
* Filet mignon
* Filet medallion
* Flank steak
* Flap steak
* Hanger steak
* Plate
* Picanha
* Ranch steak
* Restructured steak
* Rib eye
* Rib steak
* Round
* Rump
* Short loin
* Short ribs
* Shoulder tender
* Silverside
* Sirloin
* Top sirloin
* Skirt steak
* Standing rib roast
* Strip
* Shank
* T-bone
* Tenderloin
* Tri-tip
* Trotters
* Tail

|

Processed|

* Jerky
* Aged
* Bresaola
* Cabeza
* Corned beef
* Frankfurter Rindswurst
* Ground
* Montreal smoked
* Pastrami
* Meat extract

Offal|

* Brain
* Heart
* Tongue
* Tendon
* Tripas
* Tripe
* Testicles

Dishes|

* Beefsteak
* List of steak dishes
* Balbacua
* Blanquette de veau
* Beef olives
* Beef Wellington
* Beef bourguignon
* Beef bun
* Beef Manhattan
* Beef noodle soup
* Beef on weck
* Beef Stroganoff
* Bistek
* Boiled beef
* Bruscitti
* Bulgogi
* Bulalo
* Cachopo
* Calf's liver and bacon
* Calf's liver in French cuisine
* Cansi
* Chateaubriand (dish)
* Cheesesteak
* Chicken-fried steak
* Cordon bleu
* Daube
* Dendeng
* Feu
* French dip
* Ginger beef
* Galbi
* Gored gored
* Gyūdon
* Hayashi rice
* Hamburg steak
* Hortobágyi palacsinta
* Iga penyet
* Italian beef
* Jellied veal
* Kalio
* Karađorđeva šnicla
* Kare-kare
* Kitfo
* London broil
* Mechado
* Mongolian beef
* Neobiani
* Nilagang baka
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* Pares
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* Pot roast
* Pozharsky cutlet
* Puchero
* P'tcha
* Ragout fin
* Rawon
* Rendang
* Roast beef
* Roast beef sandwich
* Ropa vieja
* Salisbury steak
* Saltimbocca
* Selat solo
* Sha cha beef
* Suea rong hai
* Shooter's sandwich
* Soup Number Five
* Steak and kidney pudding
* Steak Diane
* Steak and eggs
* Steak and oyster pie
* Steak au poivre
* Tapa
* Tartare
* Tafelspitz
* Tiyula itum
* Tongseng
* Veal Milanese
* Veal Orloff
* Veal Oscar
* Vitello tonnato
* Wallenbergare

Related meats|

* American bison
* Beefalo
* Water buffalo
* Żubroń

Other|

* Bovine spongiform encephalopathy
* Beef hormone controversy
* Beef ring
* Carcass grade
* Darkcutter
* Meat on the bone
* Ractopamine - Beef

| US beef imports|

* Japan
* Taiwan
* South Korea (2008 US beef protest in South Korea)

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