Fillet.... Yea or Nay?

[ssandy_561]

Went to the butcher down the street because I was busy today and couldn’t make it to where I normally get my steaks. I’ve gotten Ribeyes from here before and they have been OK. Today I got one Ribeye for me and two 8oz. Fillets for my mother and my better half. When I opened the butcher paper with the Fillets in it this is what I pulled out. Not too happy. I’m sure it will taste fine but I would not consider these Fillets.

Would You?

[FireMan]

You need another category o- hmmmm.

[Livermoron]

Also a "meh" category. Looks pretty unwieldy unless you have a bunch of string...

[jgreen]

I voted yes, but it actually looks more like a bit cut off the end of a beef tenderloin.

[ssandy_561]

Yes they are both tip ends. So yes they are technically tenderloin but I believe when most people ask for Fillets most people expect something that looks like a steak.

[pjlstrat]

yup jgreen nailed it. I rarely buy tenderloin steaks, I usually get whole loin an break down myself and this is what the ends look like. Not pretty like a Mortons or Ruth chris tenderloin but just as good eating as mountainsmoker has said.

[mountainsmoker]

Yep those are the ends of the tenderloins. Tie them up and you will have some mighty fine eating. In France I believe they are called Coulotte's.

[wrgilb]

Not sure about France, but here a coulotte is cut from the top sirloin cap.

[surfdog]

wrgilb The top cap is correct...even in France.

[Troutman]

Or Picanha

[Steve B]

Yup. Tie them up and you'll be good to go.

[MBMorgan]

I voted "yea" ... mainly because they are obviously boneless cuts from the scrap end of a tenderloin. The butcher should still be ashamed for wrapping and selling them without first showing you what you're getting.

[Troutman]

Agree bad call, but I wouldn’t categorize it as scrap, those make very tasty little roasts. The chain is more scrap in nature but again makes good skewer meat.

[MBMorgan]

Troutman - I didn’t say they wouldn’t taste good. Since they are normally trimmed off (but never discarded) when cleaning up a tenderloin they are indeed "scrap" cuts that will be delicious in their own right.

[ssandy_561]

Don’t think I’ll be heading back to this butcher. The one I usually go to is 35 minutes away. I’ll just need to make sure I leave myself enough time to get out to them.

[Troutman]

Agreed those are the large roast ends of a tenderloin, very good tender meat. That said if I asked for fillet mignon you should have gotten a cut from the center section, so technically he did you a disservice but did give you tenderloin.

As far as what they call it in the EU, i believe it’s steak de beouf or filet de beouf. Henrik, is that correct?

[Henrik]

We call it filét. Same for pork. And you are correct Troutman about the thick end and the filet Mignon. I’d be happy to eat those!