AtlasMas

Tenderloin (filet mignon) is a well-known steak meat used in preparing proper beefsteaks. It is found below the spine along the lumbar region on both the left and right sides, so there are two of them in the animal’s body. It is the least strained and thus also the least blood-infused muscle. Proper tenderloin in cream sauce is prepared from this part. Steak, finely chopped or scraped steak tartare and carpaccio are essential uses of this very tender meat. As a steak, tenderloin can be cooked to any degree of doneness. It remains soft and tender even when well done, though we most highly recommend medium rare.