Meat

Fillet

Fillet (also called tenderloin in many markets) is the long, narrow psoas major muscle that sits under the spine, barely worked in life, so it stays almost free of connective tissue. That anatomy is why it carves into soft, fine-grained steaks and roasts with little chew—and why it lacks the deep beefiness of a ribeye or hanger. Butchers pull the chain (side muscle), silverskin, and excess fat so the clean barrel can be sold whole, as Chateaubriand from the centre, as filet mignon medallions, or as tips for stroganoff and en croûte. It is prized precisely for that luxury tenderness and for clean presentation under sauces (béarnaise, peppercorn, red wine jus) rather than for marbling. Cooks usually use high heat and short times—pan-sear then butter-baste, grill hot, or roast rare to medium-rare—because there is little intramuscular fat to protect against overcooking. The head (butt) end is thicker and ideal for a small roast; the centre yields even steaks; the tapered tail suits medallions or dice. Mild flavour means breed, ageing, and seasoning matter more than on louder cuts.