Beef tenderloin
Beef tenderloin
Beef tenderloin (/bi:f ˈtɛndərˌlɔɪn/), also known as an eye fillet in Australia and New Zealand, filet in France, and fillet in the United Kingdom and South Africa, is a cut of beef from the loin of a cow.
Etymology
The term "tenderloin" is derived from the fact that this particular cut of meat is the most tender part of the cow. The word "beef" comes from the Old French "boef", a word of Germanic origin.
Description
The beef tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end — the "tail" — starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the rear of the animal.
Preparation
Beef tenderloin is often grilled, but can also be baked or broiled. It is commonly used in recipes for steak, roast beef, and beef Wellington. It is also a popular choice for barbecue due to its tenderness.
Related terms
- Short loin: The front part of the beef tenderloin. It is typically cut into top loin steaks or T-bone steaks.
- Sirloin: The back part of the beef tenderloin. It is typically cut into sirloin steaks.
- Beef Wellington: A preparation of beef tenderloin coated with pâté and duxelles, which is then wrapped in puff pastry and baked.
- Roast beef: A dish of beef which is roasted in an oven. Beef tenderloin is a popular cut for this dish.
- Barbecue: A method and apparatus for char grilling food in the hot smoke of a fire, smoking it, or grilling it in a barbecue pit.
External links
- Medical encyclopedia article on Beef tenderloin
- Wikipedia's article - Beef tenderloin
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