Fillet steak, also known as the tenderloin, is a cut from the lower middle of a cow's back known for being the most tender and lean cut of beef. Because the muscle does very little work, it has a melt-in-your-mouth texture and a delicate flavor. It is a premium cut often served rare to medium and can be cooked by grilling or pan-searing.
Source: The fillet steak is cut from the tenderloin, a long muscle that runs along the spine of the cow.
Texture: It is exceptionally tender due to the muscle being largely inactive during the animal's life.
Flavor: Fillet is lean with minimal fat and connective tissue, resulting in a more delicate flavor compared to other steaks.
Cooking: Best enjoyed rare to medium to preserve its tenderness. It can be cooked by grilling or pan-searing, and it's crucial to rest it after cooking.
Serving: It is a luxury cut often reserved for special occasions.
Variations: The thickest part of the tenderloin is called Chateaubriand, while the tapered end is known as fillet mignon.
Type
Meat
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