Meat
Fillet
Kudu fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with coriander, black pepper, vinegar cure, berry sauces and wood smoke.
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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 5.01 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.8 mg
- Sodium 60.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.7 g
- Water 63.2 g
- Energy 189 kcal
- Water 63.2 g
- Protein 23.7 g
- Fat 10.7 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.01 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 5 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 326 mg
- Major Minerals 324 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 5 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Restaurants plated kudu loin rare with local fruit reductions. Cooks treated fillet of kudu as a cut with its own timing and sides.
As kudu cookery specialised, fillet was portioned and sold ready for the pan. Settler hunters cured kudu into celebrated biltong.
Restaurants plated kudu loin rare with local fruit reductions; fillet of kudu took a named place in that kitchen trade.