Speckle Park Cook Book Glossary

Short loin

Tenderloin

The tenderloin is the psoas muscle, which does almost no work, and that is why it is the most tender cut on the animal. It is lean, mild and fine-textured, with a flavour that is gentler than other steaks.

Cut crosswise it gives filet mignon, and the centre of the roast is sold as chateaubriand. A whole tenderloin is long and tapered, with a thin tail and a thick head. Buying it whole is cheaper per kilo than steaks, but you will need to trim it yourself.

Remove the chain of fat and the tough, shiny silverskin, which will not soften when cooked. Tying the roast at intervals helps it keep an even shape.

Techniques

Because tenderloin has little fat, it is easy to overcook and the aim is a quick, hot cook. Sear a whole roast on all sides, then roast it at 220°C (425°F) for 20 to 30 minutes, until the centre reads 52°C (125°F). Let it rest 15 minutes before carving.

Filet steaks go in a hot pan: pan-fry for about three minutes per side with butter basting. Add a sauce, since the mild flavour welcomes peppercorn or béarnaise.

Its fine texture also suits raw dishes like carpaccio and tartare. Slice it paper-thin from partly frozen meat, or hand-chop it, and keep it very cold and very fresh.

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