World Library  
Flag as Inappropriate
Email this Article

Beef tenderloin

Article Id: WHEBN0000864728
Reproduction Date:

Title: Beef tenderloin  
Author: World Heritage Encyclopedia
Language: English
Subject: Beef Wellington, T-bone steak, Chateaubriand steak, Short loin, Top sirloin
Collection: Cuts of Beef
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Beef tenderloin

Beef tenderloin
American beef cuts
Type Beef steak
Cookbook: Beef tenderloin 

A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South Africa[1] and the UK, filet in France and Germany, is cut from the loin of beef.

Contents

  • Description 1
  • Processing and preparation 2
  • Cuts 3
  • See also 4
  • References 5
  • External links 6

Description

Beef tenderloin

As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.[2]

The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). 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 butt of the cow.[3] This muscle does very little work, so it is the most tender part of the beef. The tenderloin can be cut for either roasts or steaks.

Processing and preparation

Roast beef tenderloin

Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for peeled, silver skin removed, and side muscle (the "chain") left on. While the most expensive option pound-for-pound, PSMOs offer considerable savings over other tenderloin options as they require little handling by the chef, since the fat and trimmings have already been removed. How to trim the silver skin can be learnt by home cooks quite easily, but trimming a tenderloin is a job best done by experts. Inexperienced meat cutters can damage the steaks by reducing the yield or worsening the visual presentation. Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare, are ideally made from the tenderloin.

Cuts

The three main "cuts" of the tenderloin are the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand steak and beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff.

See also

References

  1. ^ "Beef Cuts Chart". Beef Up - Beef South Africa (Beef SA). Retrieved 4 May 2014. 
  2. ^ "Psoas major". Bovine Myology & Muscle Profiling. University of Nebraska-Lincoln. Retrieved 4 April 2011. 
  3. ^ "Chef's Resources - Beef Tenderloin". Beef Tenderloin. Chefs Resources. Retrieved 14 August 2011. 

External links

  • Media related to at Wikimedia Commons
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.