Tenderloin · Eye fillet (AUS) · Fillet steak (UK) — from the Short Loin primal.
The tenderloin does almost no work in the animal’s life, which makes it the most tender cut on the steer — butter-knife territory. Its flavor is delicate rather than bold, which is why classic service pairs it with sauces, butters, or bacon.
What It's Called
United States: Filet mignon, Tenderloin steak, Chateaubriand (center roast)
Australia: Eye fillet, Tenderloin
United Kingdom: Fillet steak, Fillet
How to Cook It
Pan-sear + butter-baste: Hard crust, gentle interior, finish with butter.
Roast (Chateaubriand): Center-cut roast for two, carved tableside.
Sauce service: Béarnaise, au poivre, red wine demi — the filet loves sauce.
Signature Dishes
Filet mignon entrées, Chateaubriand for two, Beef Wellington, Steak tartare, Surf and turf
Order whole PSMO tenderloins for in-house trimming, or center-cut portions to exact weight. Consistent portioning matters more here than any other steak — the plate price demands it.