Meat
Fillet
Horse fillet (tenderloin) is the most tender muscle—fine-grained, deep red, and famously suited to raw or barely seared preparations in Japan (basashi) and careful European steak service. Flavour is sweet and clean with a mineral edge; fat is minimal, so sauces or a light oil finish help. For cooked service, sear hot and keep rare to medium-rare; residual heat finishes the centre. For raw, use only meat from inspected, cold-chain sources intended for that use. Slice thin across the grain for carpaccio-style plates.
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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 10.7 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 69.8 mg
- Sodium 61.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 58.3 g
- Energy 193 kcal
- Water 58.3 g
- Protein 22.8 g
- Fat 10.7 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.74 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 339 mg
- Major Minerals 337 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.74 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Japanese regional cuisines developed raw and lightly seared horse fillet traditions.
French chevaline butchers sold fillet as the premium cooked steak cut.
Italian specialty restaurants plated horse fillet tartare and tagliata.