Filet
Tenderloin
Tenderloin is a long, cylindrical cut from the lower loin, prized for its extreme tenderness due to the minimal use of the muscle. It is the primary component of filet mignon and Chateaubriand, offering a delicate texture and a subtle flavor profile. Its fine marbling makes it less flavorful than ribeye but widely admired for its soft bite.
At a glance
- Cut
- Psoas major muscle, next to the backbone.
Flavour notes
Mild in flavor, with a very tender and lean texture.
How to serve it
Best enjoyed rare to medium rare to retain its softness and moisture.
On Rumizi menus
Carried by 1 restaurant on Rumizi.
- Typical price: C$38 – C$79
Aggregated anonymously from restaurant menus on Rumizi. Prices vary by venue and market.
Also listed as
Tenderloin
Ask about this cut
Want a doneness recommendation, a wine match, or a leaner alternative? The steak assistant answers follow-up questions.
Answers are general knowledge about market cuts, not a specific venue's list or prices. For food safety, follow official guidance.