Also referred to as the beef tenderloin, the fillet steak is a boneless cut that comes from the portion of the tenderloin closest to the ribs. Because this muscle is hardly worked in a cow’s lifetime, the cut is buttery soft. The fat is trimmed off before it’s sold, making the fillet one of the leanest cuts you can find. This cut tends to be one of, if not the most expensive cut of steak. It’s melt-in-your-mouth tender and is typically both smaller and thicker than many other cuts. This tender cut has considerably less marbling than a ribeye, so why is it more expensive? Flavour! The tenderness of the fillet yields a mouthwatering flavour profile that is entirely unique from the ribeye and there also tends to be a significant amount of waste involved in butchering the cut for our customers.
The tenderloin is typically sold in two parts: the pointy bit that sticks into the short loin is the fillet, whilst the rest is known as the chateaubriand.
