A beef tenderloin (US English), known as an eye fillet in Australasia , filet in France , filet mignon in Brazil , and fillet in the United Kingdom and South Africa , is cut from the loin of beef .
9-566: [REDACTED] Look up tenderloin in Wiktionary, the free dictionary. Tenderloin may refer to: Food [ edit ] Beef tenderloin Pork tenderloin Neighborhoods [ edit ] Tenderloin, Manhattan Tenderloin, San Francisco Entertainment [ edit ] Tenderloin (film) , a 1928 film Tenderloin (musical) ,
18-744: A musical from 1960 Tenderloin (novel) , by Samuel Hopkins Adams "Tenderloin", a song by Blue Öyster Cult from Agents of Fortune , 1976 "Tenderloin", a song by Rancid from Let's Go The Tenderloins , an American improv comedy troupe, creators of Impractical Jokers See also [ edit ] [REDACTED] Search for "tenderloin" on Misplaced Pages. All pages with titles beginning with tenderloin All pages with titles containing tenderloin All pages with titles containing tenderloins Tenderloin district (disambiguation) Tender (disambiguation) Loin Topics referred to by
27-508: A tender cut are called for. Rump steak Rump steak is a cut of beef . The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: The British and Commonwealth English "rump steak" is commonly called " sirloin " in American English or Canadian English. On the other hand, British "sirloin" is called short loin or "porterhouse" by North Americans. Rump steak corresponds roughly to
36-519: Is different from Wikidata All article disambiguation pages All disambiguation pages 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 . The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and
45-422: The beef. 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, side muscle on" (side muscle refers to the "chain"). Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare , are ideally made from
54-455: The same term [REDACTED] This disambiguation page lists articles associated with the title Tenderloin . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Tenderloin&oldid=877992831 " Categories : Disambiguation pages Place name disambiguation pages Hidden categories: Short description
63-456: 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. This muscle does very little work, so it is the tenderest part of
72-447: The tenderloin. 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
81-463: The traditional filet mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington . The tail, which is generally unsuitable for steaks due to size inconsistency, can be used for tournedos , rounds too small to serve as an individual filet mignon-sized entre, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of
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