Beef tenderloin
Filet de bœuf
| Latin name | Bos taurus (psoas major) |
|---|---|
| Family | Cuts of meat |
| Origin | Along the spine — the muscle that never works |
| Season (France) | All year |
| Flavour | Delicate · Meaty · Mild |
| Typical price (France) | 38–70 €/kg |
What it is
The laziest muscle on the animal, and therefore the tenderest — and the mildest, which is why it attracts escorts: its centre cut was named Chateaubriand by the writer’s own chef, and Rossini lent his name to the version crowned with foie gras and truffle. Tenderness invites orchestras.
In the kitchen
It has no fat to protect it: sear hard, finish gently, rest long. Because its voice is quiet, give it a talkative sauce — pepper, truffle, or brown butter.
Goes with
Black pepper Butter Black truffle Foie gras Button mushroom
Same species
Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef
Also used with
Something wrong here, or missing? Tell us