Slicing a fillet of beef is a culinary approach that includes eradicating the tenderloin muscle from the remainder of the meat carcass. The tenderloin is an extended, slim muscle that runs alongside the backbone of the cow. It is likely one of the most tender and flavorful cuts of beef, and it’s usually used for particular events.
There are two principal strategies for slicing a fillet of beef: the French methodology and the American methodology. The French methodology is extra frequent, and it includes eradicating all the tenderloin from the carcass in a single piece. The American methodology includes slicing the tenderloin into smaller items, that are then cooked individually.
