The tenderloin — a non-working muscle running along the spine. The most tender cut on the animal, with a delicate, mild flavour and velvety texture. Commands a premium and rewards precision cooking.
The fillet, also known as the tenderloin, is a long, cylindrical muscle that runs along the spine in the loin primal of the beef. It is the most tender cut on the animal due to its minimal use during movement, which results in fine-grained muscle fibres and a velvety texture. This cut has a mild flavour compared to other beef cuts, making it well-suited to simple seasoning that highlights its natural qualities. When cooking fillet over fire, a cautious, precise approach is essential to preserve its tenderness. High heat and quick cooking methods work best, such as grilling or searing over a hot fire to develop a caramelised crust while keeping the interior rare to medium-rare. The internal temperature should be monitored closely, aiming for around 50-55°C before resting, as overcooking easily dries out this lean cut. Resting the meat after cooking allows the juices to redistribute, maintaining moisture and texture. When selecting fillet, look for a cut with fine marbling and a bright, even colour without excessive moisture or discolouration. Avoid pieces that are too thin or unevenly shaped, as they cook unevenly and risk drying out. Because fillet is an expensive cut, it pays to buy from a reputable butcher who can ensure consistent quality and maturity, which significantly affects tenderness and flavour.