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 .
11-580: (Redirected from The Tenderloin ) [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) ,
22-792: A 1928 film Tenderloin (musical) , 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
33-611: A tender cut are called for. Sirloin In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse , and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin , which
44-528: 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
55-501: Is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin , while the American sirloin is called the rump . Because of this difference in terminology, in these countries,
66-583: The T-bone steak is regarded as a cut of the sirloin. The word sirloin derives from the Middle English surloine , itself derived from the Old French word surloigne (variant of surlonge ), that is, sur for 'above' and longe for 'loin'. In Modern French , the cut of meat is called aloyau or faux-filet . A fictitious etymology explains the name as being derived from an occasion when
77-422: 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
88-455: 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
99-462: 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
110-447: 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
121-470: 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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