What type of meat is beef tenderloin?
A beef tenderloin, known as an eye fillet in New Zealand and Australia, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can either be cut for roasts or for steaks. Tenderloins from steers and heifers are most common at retail, but cow tenders are common in foodservice applications, such as less expensive steakhouses. When left whole, the tenderloin is known as a fillet. A common misconception is that this fillet is also called a Chateaubriand steak, when in fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates from France. When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times
Beef Tenderloin With Roasted Shallots Servings (Help) US Metric Calculate Original Recipe Yield 6 servings Ingredients * 3/4 pound shallots, halved lengthwise and peeled * 1 1/2 tablespoons olive oil * salt and pepper to taste * 3 cups beef broth * 3/4 cup port wine * 1 1/2 teaspoons tomato paste * 2 pounds beef tenderloin roast, trimmed * 1 teaspoon dried thyme * 3 slices bacon, diced * 3 tablespoons butter * 1 tablespoon all-purpose flour * 4 sprigs watercress, for garnish Directions 1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. 2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. 3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on th
A beef tenderloin, known as an eye fillet in New Zealand and Australia, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can either be cut for roasts or for steaks. Tenderloins from steers and heifers are most common at retail, but cow tenders are common in foodservice applications, such as less expensive steakhouses. Sources: http://en.wikipedia.
