Cut guide · Loin section
Tenderloin
The most tender steak on the animal, cut from a muscle that does almost no work. Mild in flavor and very lean.
Tenderness5/5
Flavor2/5
Fat1/5
Best methodPan-sear, then oven
DonenessRare to medium rare
Price tier$$$$
Listed at30 places
Don't take it past medium: with so little fat it dries out quickly. Tie thick filets with string so they hold their shape, sear on all sides and finish in the oven.
Around the world
What tenderloin is called
| Country | Name |
|---|---|
| United States | Filet mignon |
| United Kingdom | Fillet |
| Ireland | Fillet |
| France | Filet |
| Spain | Solomillo |
| Portugal | Lombo |
| Germany | Filet (Rinderfilet) |
| Austria | Lungenbraten |
| Switzerland | Filet / Rindsfilet |
| Italy | Filetto |
| Netherlands | Ossenhaas |
| Belgium | Filet pur |
| Denmark | Mørbrad |
| Sweden | Oxfilé |
| Australia | Eye fillet |
| Indonesia | Has dalam |
| Singapore | Tenderloin |
| Japan | Hire (ヒレ) |
Where to find it
Tenderloin near you
Cook it right