Meat

Tail

The tenderloin tail tapers thin—best for stir-fry strips, kebabs, or pounding into small escalopes rather than thick medallions. Same tenderness as the rest of the fillet; cooks faster because of low mass. Slice on a bias for stir-fry, marinate briefly, and cook hot and fast. For kebabs, fold thinner pieces or cut from nearer the centre. Avoid long dry roasting of tails alone—they overcook before you notice. Ideal for using every centimetre of a whole tenderloin.