Also called
🇺🇸Tenderloin🇬🇧Fillet🇲🇽Filete🇫🇷Filet🇪🇸Solomillo🇵🇹Lombinho🇧🇷Filé mignon🇮🇹Filetto🇩🇪Rinderfilet🇫🇷Chateaubriand↗🇺🇸Filet mignon↗
The tenderloin is the least-worked muscle on the animal, running along the inside of the spine, which makes it extraordinarily tender with a fine, buttery texture. It is lean with mild flavor compared to more marbled cuts. Individual steaks cut from this muscle are known as filet mignon. Best cooked quickly over high heat or roasted whole.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Tenderloin | |
| 🇬🇧United Kingdom | Fillet | In the UK the whole muscle is called fillet; individual steaks are fillet steak |
| 🇲🇽Mexico | Filete | |
| 🇦🇷Argentina | Lomoprimary | One of the most prized cuts in Argentine cuisine |
| 🇫🇷France | Filet | |
| 🇪🇸Spain | Solomillo | |
| 🇵🇹Portugal | Lombinho | |
| 🇧🇷Brazil | Filé mignon | |
| 🇮🇹Italy | Filetto | |
| 🇩🇪Germany | Rinderfilet |
Find Lomo near you
In the US, this cut is usually sold as Tenderloin — ask your butcher for that. It's most likely to be stocked by an Argentine or Latin American butcher.
Find an Argentine or Latin American butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
