Meat
Fillet
Eland fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Large African antelope yields lean mild venison-like meat suited to steak and biltong. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with pepper, coriander seed, chilli, bush spices and red wine.
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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 11.3 g
- Saturated Fat 4.94 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 68.1 mg
- Sodium 58.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 62.6 g
- Energy 206 kcal
- Water 62.6 g
- Protein 22.6 g
- Fat 11.3 g
- Saturated Fat 4.94 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.51 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 322 mg
- Major Minerals 321 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.51 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.1 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Safari-lodge and nose-to-tail menus featured eland fillet and shank. Cooks treated fillet of eland as a cut with its own timing and sides.
As eland cookery specialised, fillet was portioned and sold ready for the pan. Trek and farm cookery dried eland into biltong and pot stews.
Safari-lodge and nose-to-tail menus featured eland fillet and shank; fillet of eland took a named place in that kitchen trade.