Meat
Centre
The centre of the fillet is the even, cylindrical midsection of the tenderloin barrel—after the chain and silverskin are removed—where thickness is most uniform. This is the meat for Chateaubriand roasts and for matching filet mignon steaks that cook at the same rate. Grain is fine; fat is minimal; presentation is the clean “medallion” shape diners expect from fillet. It is prized as the most valuable part of an already expensive muscle: no taper, no butt’s irregular shape, no tail’s thinness. Cut thick for sharing roasts or portion steaks 4–6 cm for pan and grill. Because it is so lean, baste and do not past medium-rare if juiciness matters.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.93 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.9 mg
- Sodium 59.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 56.7 g
- Energy 191 kcal
- Water 56.7 g
- Protein 23.3 g
- Fat 12.5 g
- Saturated Fat 4.93 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.93 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 397 mg
- Major Minerals 396 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.93 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Centre of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Classical French service specified the centre of the filet for Chateaubriand and even tournedos.
Steakhouses standardised centre-cut filet mignon as the premium portion from the tenderloin.