Meat
Fillet
Goat fillet (tenderloin) is the small, very tender psoas muscle—mild, lean, and expensive per kilo because yield is low. Flavour is the gentlest expression of goat; cook hot and fast and stop at medium-rare to medium so it stays juicy. Sear medallions or roast the whole small muscle briefly. Butter baste if desired. No long braise needed—this cut is already tender. Sauce lightly so the meat still tastes like itself.
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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 4.92 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 74.1 mg
- Sodium 59.7 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 59.2 g
- Energy 193 kcal
- Water 59.2 g
- Protein 22.7 g
- Fat 11.3 g
- Saturated Fat 4.92 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.4 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 289 mg
- Major Minerals 288 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 74.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.4 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
French provincial menus reserved goat fillet for delicate seared service.
Upscale American restaurants listed goat tenderloin as a specialty steak.
Farm direct sales vacuum-packed goat fillets for home celebration dinners.