Beef tenderloin
From Wikipedia, the free encyclopedia
- This article is about the beef cut. For other uses, see Tenderloin.
- For other uses, see Beef Wellington (disambiguation).
Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the middle of a cow. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.
When left whole, the tenderloin is known as a filet or a 'Chateaubriand'. When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets.
Since it is the least stringy part of the animal, most beef dishes requiring high quality meat, such as steak tartare, are ideally made from the tenderloin.
[edit] Beef Wellington
Beef Wellington is a filet of beef tenderloin coated with pâté de foie gras and a duxelles of mushrooms that are then all wrapped in puff pastry. Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some people suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure whether it was any more than a patriotic gesture by an unconnected chef. Sometimes, "wellington" can also denote any meat dish that is prepared similarly, the most common variation being Salmon Wellington.
| Cuts of beef |
|---|
| Upper: Chuck · Rib · Short Loin · Sirloin · Tenderloin · Top sirloin · Round |
| Image:Beef cuts.svg |
id:Has dalam (sapi) nl:Ossenhaas ja:ヒレ pt:Filé mignon sv:Oxfilé
