Filet de bœuf and beef tenderloin are actually two names for the same cut of meat: the tenderloin steak from cattle. This tender cut lies along the backbone and is rarely used by the animal, which keeps the meat exceptionally tender. The difference lies mainly in language: filet de bœuf is the French term, while beef tenderloin is the English name. This premium meat is known as the most tender and sought-after part of beef.
What exactly are filet de bœuf and beef tenderloin?
Filet de bœuf and beef tenderloin both refer to the tenderloin steak from cattle, the most tender cut of meat you can get from a cow. This special cut is located on the inside of the backbone, in the rear section of the beef. The muscle is barely used during the animal’s lifetime, which creates the characteristic soft texture and lack of connective tissue.
The anatomical location makes this meat so special. The tenderloin runs from the ribs to the pelvis. It is a relatively small muscle compared to other parts of the beef. A complete beef tenderloin weighs an average of 4 to 7 pounds, which explains why this meat is scarce and expensive.
Many people think that filet de bœuf and beef tenderloin are different cuts of meat, but technically they refer to exactly the same part. The confusion arises mainly from the use of different terms in restaurants and butcher shops. Some establishments use the French name to create a luxurious appeal, while others stick to the English term.
Is there really a difference between filet de bœuf and beef tenderloin?
No, there is no difference between filet de bœuf and beef tenderloin when it comes to the cut of meat itself. The only differences lie in language and regional preferences. Filet de bœuf is simply the French term for what we call beef tenderloin in English. Both names refer to the same tenderloin cut from cattle.
The confusion around these terms mainly stems from restaurant menus. Many upscale restaurants like to use French terms because this gives their dishes a certain allure. You therefore often see filet de bœuf on the menu, while you would simply ask for beef tenderloin at the local butcher. In Belgium, the meat is also called filet pur, which is yet another variation of the same name.
Interestingly, some restaurants deliberately distinguish between the terms on their menu. They might present beef tenderloin as the pure cut of meat and filet de bœuf as a more elaborate preparation with sauce and garnish. However, this is not an official distinction but rather a marketing choice by the restaurant itself.
Why is this cut of meat so special and tender?
The tenderloin is the most tender part of the entire beef because this muscle is barely used during the animal’s lifetime. Unlike muscles in the legs or shoulders, which are constantly in motion, the tenderloin remains relatively inactive. This results in meat with a very fine structure, minimal connective tissue, and a butter-soft texture.
Another characteristic of beef tenderloin is its low fat percentage. The meat contains little intramuscular fat (marbling), making it very lean. This makes the meat not only tender but also relatively healthy compared to fattier cuts like ribeye or strip steak. The lack of fat does mean you need to be extra careful during preparation, as the meat can dry out quickly.
The combination of tenderness, flavor, and rarity makes this the most expensive cut of beef. A cow has only one tenderloin that is relatively small. This explains why beef tenderloin or filet de bœuf is often two to three times more expensive than other premium cuts of meat. The price is further influenced by the quality of the beef, the aging process, and the breed of the animal.
How do you best prepare filet de bœuf or beef tenderloin?
Perfect preparation of beef tenderloin begins with bringing the meat to room temperature, about 30 minutes before cooking. Season the meat generously with sea salt and freshly ground pepper. For best results, use a hot pan with a neutral oil that can withstand high temperatures, such as sunflower oil or grapeseed oil.
The ideal internal temperature depends on your personal preference:
- Rare: 120-125°F
- Medium rare: 125-130°F
- Medium: 130-140°F
- Medium well: 140-150°F
- Well done: 150°F and higher
For a beef tenderloin about 1.5 inches thick, cook the meat 2-3 minutes per side on high heat for a nice crust. Then let the meat rest 5-10 minutes under aluminum foil. This resting time is crucial because the juices redistribute throughout the meat, resulting in a juicier outcome.
Besides pan-searing, you can also grill beef tenderloin on the barbecue or prepare it in the oven. For perfect oven preparation, first sear the meat all around in a hot pan and then place it in a preheated 350°F oven for 10-15 minutes. Always use a meat thermometer to measure the exact internal temperature.
Where can you find the best filet de bœuf and beef tenderloin?
The best beef tenderloin can be found at a good butcher who is transparent about the origin of the meat. When choosing, look for a deep red color without gray spots, a dry texture (not sticky), and any aging. Dry-aged beef tenderloin has a more intense flavor and is even more tender than fresh meat, but it is more expensive.
Quality indicators to look for include the breed of cattle, the feed (grass-fed or grain-fed), and the aging time. Premium breeds like Angus, Wagyu, or Belgian Blue often deliver superior quality beef tenderloin. Marbling is less important in beef tenderloin than in other cuts, but slight fat distribution can contribute to flavor.
For those seeking the absolute best quality, specialty meat purveyors offer an extensive selection of premium meat including various types of beef tenderloin. Meat specialists can tell you everything about the origin, breed, and perfect preparation of each cut of meat. They work with dry-aged specialties and have top-quality beef tenderloin from premium cattle breeds like USDA Prime and Japanese Wagyu. Whether you want to cook at home or enjoy on-site, experts can help you make the right choice for your taste and occasion.