Beef tenderloin

Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the middle of a cow. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks. Image File history File links Beeftenderloin. ... A cut of beef. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... The psoas major is a muscle of the human abdomen. ...

When left whole, the tenderloin is known as a filet or a 'Chateaubriand'. When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets. The Chateaubriand steak is a thick cut from the center of the filet, created by his personal chef for vicomte François-René de Chateaubriand, (1768 –1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. ... Filet Mignon (French) is a steak cut of beef taken from the tenderloin, or Psoas major of the cow. ... Filet Mignon (French) is a steak cut of beef taken from the tenderloin, or Psoas major of the cow. ...

Since it is the least stringy part of the animal, most beef dishes requiring high quality meat, such as steak tartare, are ideally made from the tenderloin. Wikibooks Cookbook has more about this subject: Steak tartare Steak tartare is a meat dish made from finely chopped, or ground raw beef. ...

Beef Wellington is a filet of beef tenderloin coated with pâté de foie gras and a duxelles of mushrooms that are then all wrapped in puff pastry. Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some people suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure whether it was any more than a patriotic gesture by an unconnected chef. A pâté (also spelled paté) is a spreadable paste, usually made from meat although vegetarian variants exist, and often served with toast as a starter. ... Pâté de foie gras (right) with pickled pear. ... Duxelles is a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter. ... The relative sizes of the Cap (pileus) and Stalk (stipe) vary widely. ... Apple turnover, made with puff pastry In baking, a puff pastry (pâte feuilletée) is a light, flaky pastry made from dough of the same name. ... Field Marshal Arthur Wellesley, 1st Duke of Wellington, KG, GCB, GCH, PC, FRS (c. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (subterranean) fungi (genus Tuber, class Ascomycetes, division Mycota). ... Madeira is a fortified wine made in the Madeira Islands of Portugal, which is prized equally for drinking and cooking; the latter use including the dessert plum in madeira. ...

Cuts of beef
Upper: Chuck · Rib · Short Loin · Sirloin · Tenderloin · Top sirloin · Round Lower: Brisket · Plate · Flank · Shank A cut of beef. ... Chuck steak is a cut of beef and is part of the primal cut known as the chuck. ... A slice of prime rib from a standing rib roast A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. ... Short loin is a cut of beef that comes from the back of the cow, below the rib cut. ... The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off of the tenderloin from which filet mignon is cut. ... The top sirloin is a cut of beef that comes from just below the tenderloin cut. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Brisket is a cut of meat from the breast or lower chest and can come from many animals. ... The plate cut (also known as the short plate) is from the front belly of the cow, just bellow the rib cut. ... The flank steak is a beef steak cut from the stomach muscles of the cow. ... The beef shank comes from the upper portion of a cows legs. ...
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