The Spruce Eats: What Cut of Meat is Tenderloin Steak? This steak is cut from the beef tenderloin part of the short loin. It is greatly desired for being the most tender cut of best way to grill filet. What Cut of Meat is Tenderloin Steak?
Derrick Riches is a grilling and barbecue expert. These cuts are usually lean and trimmed of all fat and connective tissue. The tenderloin is also called the filet in France or the “fillet” in England. Whole tenderloins are sold as either “peeled,” “unpeeled,” or “pismos,” which are terms that relate to whether the fat, connective tissue, or side muscle have been removed or not. Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. Hot and fast means exactly that. The three main cuts of the tenderloin are the butt, the center-cut, and the tail.
:max_bytes(150000):strip_icc():format(webp)/Derrick-Riches-BBQ-768d5f2dd6c148b0b88ce02a24780e91.jpg)
The filet mignon is cut from the large end of the tenderloin from a steer or heifer. 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. The butt end is usually suitable for carpaccio. Cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.