A tenderloin, also known as a fillet, is a boneless cut of meat that can be taken from any animal. Fillets are preferred for fish as they reduce the risk of choking on small bones. Tenderloins are less flavorful than bone-in cuts but cook quickly and can be used in various dishes. It’s important to marinate or baste them to keep them moist and flavorful.
A tenderloin is a boneless cut of meat; you may also see this term spelled “filet,” especially in British English. Many people associate this cut specifically with fish, which is often filleted for market, but fillets can technically be cut from any food animal, from a chicken to a cow. The flavor, texture, and tenderness of fillets vary widely, depending on which part of the animal the cut is taken from and how it is prepared. Most markets and butchers carry an assortment of fillets for their customers, and it’s also possible to fillet the meat at home, with the help of a sharp knife.
In the case of fish, fillets are often the preferred cut for consumers because fish bones are difficult to manage. These small bones can be very difficult to remove and pose a risk to diners because they can remain in the mouth or throat, causing choking. By cooking with fillets, cooks can rest assured that the risk of fish bones in the dish is greatly reduced, although diners should still be careful, as bones can slip during the filleting process.
Tenderloins cut from animals such as chickens and cattle come in a variety of shapes and sizes and are often selected from very tender parts of the body, as is the case with filet mignon, a popular cut of beef. The fillets of these animals also tend to be very thin, maximizing the amount of meat that can be removed from the animal, and as a result, they cook very quickly.
Because tenderloins lack bones, they tend to be less flavorful than cuts that include bones, and are also prone to drying out if cooked too long. The downside of the fillet cut is that it’s easy to prepare and cooks more quickly than the bone-in cuts, because it lacks the density of the bone-in cuts. A tenderloin can also be rolled up to prepare dishes such as chicken Kiev or wrapped in other cuts of meat and vegetables before being roasted, grilled or fried.
There are many ways to use a fillet of meat. When cooking with tenderloins, it’s important to remember that the cooking time is usually quite short and that tenderloins benefit greatly from being marinated, basted, or glazed to keep the meat moist and seal in some of the meat’s natural flavors.
Protect your devices with Threat Protection by NordVPN
