What Makes Fillet Steak So Noble?

The fillet steak is particularly tender and very lean due to its low-fat content. The demand is correspondingly high. However, the offer is scarce: because the fillet steak only makes up a small proportion of the beef, it is one of the most expensive cuts. The meat is extracted from the inner loin muscles. It lies close to the spine and is almost never used by the animal. Therefore, it has little intramuscular fat. The fat content is 3 to 4.8 percent.

The fillet is cone-shaped and consists of three parts: the narrower part with the fillet tip, the thicker middle part, and the fillet head. The filet mignon comes from the narrower end. The slices, which are called fillet steaks, are detached from the thicker middle section. It weighs between 160 and 220 grams. The slice of chateaubriand is twice as thick, at around 360 grams. The fillet head is only considered to be of lower quality in direct comparison. It lies at the end of the fillet towards the waist and is used for the preparation of chopped meat and fondue. The tender slices from the middle part can be excellently served as a fillet steak with asparagus and spicy potatoes on festive occasions and taste every gourmet. Try it!