Fillet is cut from the tenderloin, a muscle that does very little work, which is why it’s so soft. When shopping, keep these terms in mind:
: A budget-friendly alternative using the smaller end-pieces of the tenderloin. 2. Quality Indicators
: Often called "Larder Trim," this is the most uniform part of the fillet, perfect for consistent cooking.
: Look for beef aged for at least 21 to 28 days . Experts from Grutto.com suggest a mix of dry and wet-aging for the best-balanced flavor.
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