Are you a beef lover who enjoys indulging in a succulent and tender cut of meat? If so, you may have come across the term “beef tenderloin” before.
But did you know that this cut of meat goes by several other names depending on where you are in the world? From the United States to France, Australia to South Africa, this prized cut of beef has different monikers that may surprise you.
In this article, we’ll explore the various names for beef tenderloin and its most popular cut, filet mignon. So, grab a seat and get ready to learn more about this delicious and luxurious cut of beef.
Is There Another Name For Beef Tenderloin?
Beef tenderloin is a cut of meat that comes from the loin primal cut of a cow. This region of the animal is not weight-bearing, which means it contains less connective tissue and is therefore more tender than other cuts of beef. It is also known for being lean and trimmed of all fat and connective tissue.
But did you know that beef tenderloin goes by several other names? In Australasia, it is referred to as an eye fillet, while in France, it is known as filé mignon. In the United Kingdom and South Africa, it is simply called fillet.
Introduction To Beef Tenderloin
Beef tenderloin, also known as fillet, eye filet, or tenderloin steak, is a long, narrow, and lean muscle located within the loin of the cow. This cut of meat is considered to be the most tender and desirable due to its low level of connective tissue and lack of weight-bearing. Because of its tenderness, it is often seen as a luxury cut and is commonly served on special occasions. The filet mignon, chateaubriand, and tournedos are all cuts that come from the beef tenderloin region. Although it may not be as flavorful as other cuts of beef, it is highly sought after for its tenderness and versatility in cooking. In this article, we will explore more about beef tenderloin and its various names and uses.
Beef Tenderloin In The United States
In the United States, beef tenderloin is known by several different names depending on the region. It may be called Beef Loin, Butt Tenderloin, Filet Mignon, Chateaubriand, Tenderloin Tips, Tournedos, Medallions, or Tenderloin Steak. Despite these various names, the cut remains the same – a long section of beef that can be used for roasts, Beef Wellington, or sliced into small portions of steak known as “Filet Mignon”.
Beef tenderloin is particularly popular for special occasions and entertaining guests due to its tenderness and ability to be cut into perfectly portioned steaks. In fact, Filet Mignon is actually a specific cut of beef that comes from the tip of the Tenderloin. This area is delicate and incredibly lean, which means there is very little fat or connective tissue present. As a result, Filet Mignon is one of the most prized cuts of beef and highly sought after by meat lovers.
Beef Tenderloin In France
In France, beef tenderloin is known as filé mignon, which translates to “dainty fillet” in English. However, it’s important to note that the term filé mignon in France actually refers to the narrowest end of the tenderloin, not the entire cut. The thicker end of the tenderloin is reserved for cuts such as Chateaubriand and Tournedos. As the tenderloin becomes thinner, about halfway down, the French will cut their beef fillets, which are also known as filet de boeuf.
Interestingly, the term filet mignon was not originally used to describe beef tenderloin in France. In fact, it was used to refer to pork tenderloin instead. The confusion between the two cuts likely arose when American chefs and butchers adopted French names for their cuts of meat but changed their original meanings without informing consumers.
Despite this confusion, filet mignon has become a popular and highly sought-after cut of beef in France and around the world. Its tenderness and lean profile make it a favorite among steak lovers and fine dining establishments alike.
Beef Tenderloin In Australia
In Australia, the beef tenderloin is commonly known as the eye fillet. This name comes from the shape of the cut, which is long and cylindrical with a small, round end that resembles an eye. The eye fillet is considered one of the most premium cuts of beef in Australia, prized for its tenderness and delicate flavor.
In addition to being used for steaks, the eye fillet is also a popular choice for roasting whole. It can be seasoned simply with salt and pepper, or marinated in a variety of flavors before cooking. In Australian cuisine, it is often served with a side of roasted vegetables or potatoes.
While the name may differ in Australia, the quality and taste of beef tenderloin remains consistently high. Whether you call it an eye fillet or beef tenderloin, this cut is sure to impress even the most discerning meat lovers.
Beef Tenderloin In South Africa
In South Africa, beef tenderloin is commonly referred to as fillet. This tender cut of meat is highly sought after for its fine, buttery texture and its versatility in cooking. It can be quick-cooked or slow-roasted, and is often served in high-end restaurants as filet mignon or Chateaubriand.
In South Africa, two popular brands of beef tenderloin are Karan Beef and Chalmar Beef. Both brands pride themselves on producing high-quality, lean meat that is free from antibiotics, hormones, and stimulants. The uncut fillet typically weighs between 1.4kg to 1.6kg and can yield 5-6 portions on average.
When ordering beef tenderloin in South Africa, it is important to note that the actual product may differ slightly from the images provided. Delivery times vary depending on location, with same-day delivery available in Abu Dhabi if ordered before 10am.
Customers are advised to order their meat in advance to ensure it arrives in time for meal preparation. It is also recommended that someone be present to receive the order and store it in a cooler or refrigerator to maintain freshness.
Filet Mignon: The Most Popular Cut Of Beef Tenderloin
One of the most well-known cuts of beef tenderloin is the filet mignon. This special cut is small and lean, with little to no marbling. It is actually a smaller portion of the whole beef tenderloin, coming from the end tip of the muscle. Despite its lack of fat, filet mignon has a tender texture that melts in your mouth, making it a highly sought-after and expensive cut of beef.
The biggest difference between filet mignon and beef tenderloin is the size. While tenderloin is the whole piece of meat, filet mignon is a smaller, more tender portion of the tenderloin. Due to its delicate texture and lack of beefy flavor, filet mignon is often prepared using various searing techniques to enhance its taste.
Despite its high price tag, filet mignon remains one of the most popular cuts of beef in restaurants and for special occasions. Its tenderness and melt-in-your-mouth texture make it a favorite among meat lovers. Whether you prefer to call it filé mignon or simply filet, this cut of beef tenderloin is sure to impress your taste buds.
