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Description. A thick slice of beef tenderloin. A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; French: [filɛ miɲɔ̃]; lit. ' "delicate, fine or cute fillet" ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.
Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served topped with a raw egg yolk.
In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "fake fillet"). In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm. On the West Coast of the United States, a boneless rib eye steak is sometimes called a "Spencer steak". See also. Food portal; Beef ribs; Cheesesteak
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v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Look up filet in Wiktionary, the free dictionary. Filet may refer to: Filet, Switzerland. Fillet (cut), a piece of meat or fish. Filet lace.
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