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Inaccuracies and Missing

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There are a lot of things wrong and missing from this article. A whole tenderloin is not known as a filet, a filet happens when you slice it. Chateaubriand is not a cut of meat, it is a recipe that uses tenderloin. http://www.campcuisine.com/glossary/index.php?letter=c I'll work on cleaning it up as one of my first edits. Also, tenderloins commonly come vacuum sealed in plastic called in PSMOs (pismos) short for peeled, silverskin, and side muscle left on. http://www.cmcchef.com/MeatFabrication.html Also, tenderloin is a common choice for beef Carpaccio. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32933,00.html --Aarku 23:33, 24 April 2006 (UTC)[reply]

It is calld a beef wellington because the brownish glazed end product resembles Wellington's riding boot.

Chateaubriand is often the name given to restaurants for the finest end of the tenderloin served for two, sliced.


Aarku is correct in nearly all he says. I think he meant this, though: Chateaubriand is often the name given to by restaurants for to the finest end of the tenderloin, served for two, sliced.DocEss 17:10, 22 October 2006 (UTC)[reply]


Re: Inaccuracies and Missing Re: ++Chateaubriand++

I must disagree with the comment that "Chateaubriand" is not a cut of meat when in fact "Chateaubriand" is a cut of meat. A Chateaubriand is the centermost part,usually the thickest and the more consistent in size, of the tenderloin. This has been taught to me over and over again at 2 different Culinary Institutions and by serveral different CECs and CMCs. The Chateubriand is the most sought after piece of the beef tenderloin.

Châteaubriand From French Provincial Cooking (Canada, UK), by Elizabeth David.

A châteaubriand steak is a cut from the centre and thickest part of the fillet, weighing about 12 oz., and enough for two people. It is too thick to be grilled on an ordinary domestic cooker, as the meat will be too near the flame and will dry up before it is sufficiently cooked. The best solution is, having painted the meat with olive oil and sprinkled it with a little coarsely-ground pepper, to give it about a minute on each side close to the hot grill and then to transfer it, standing on a rack, in a baking tin to a very hot oven, Gas No. 8, 445°F (230°C), and roast it for about 12 to 15 minutes. Serve it with a sauce béarnaise. http://www.amazon.com/exec/obidos/ASIN/0141181532/ochefcom-20 Obtained from http://www.ochef.com/275.htm MCPfin 21:56, 5 January 2007 (UTC)MCPfin[reply]

I think for the sake of completeness that if we're going to go into the details of Châteaubriand there should be inclusion of the specifics of filet mignon and tournedos, namely the filet mignon being from the fatter end, the tournedos from the thinner end and Châteaubriand being the middle part. Or else give each type their own page and simply link to them from here. http://bbq.about.com/od/steakglossary/g/tenderloin.htm has a description...i haven't gotten a chance to do a thorough dig for more solid sourcing. Kedcoleman 16:52, 7 November 2007 (UTC)[reply]

Rubber welly

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Apparently there's a vegetarian equivalent called rubber welly (no, I don't mean the footwear). Anybody know what this is made from? 

This is an issue I have with Wikipedia all the time

Where Wikipedia authors provide an explanation from their own perspective country or school of thought and suggest it is a global answer it confuses readers when they find different interpretations on different sites. Wikipedia should require authors to qualify their explanations particularly to which country the description refers For example Chateaubriand is both a dish and a cut of meat and this varies from which school of thought , college background, cookery reference and or country one follows . This differs in England, Australia USA , France etc. Many times there is no one definitive answer that is globally correct. For example I can prove there are 4 different descriptions of a filet mignon Even from where a chateaubriand it is cut can depend upon which renowned reference one reads It can be the butt (Top) the middle or the whole tenderloin which is also called a long fillet. George Hill — Preceding unsigned comment added by 58.109.16.15 (talk) 01:32, 29 June 2011 (UTC)[reply]

Beef Wellington

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Since Wikipedia precedent is generally to put dishes and specific preparations in their own articles (as opposed to sharing them with generic foodstuffs and ingredients), I moved the Beef Wellington material to its own article, expanded and categorized it, and added an image. --MCB 04:38, 23 March 2007 (UTC)[reply]

Whole tenderloin?

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Why not have an image of a full tenderloin muscle? I'd put a pic of the one currently marinating in the fridge, but it's covered in Cabernet Sauvignon wine and a delicious rub so the colouring is all off. It's also kind of in a bundt cake pan. Would it be okay to put one in next time? (before I go to work on it I mean). Sir William Matthew Flinders Petrie | Say Shalom! 02:38, 12 June 2011 (UTC)[reply]

Not valid for UK

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In the UK, the term "beef fillet" from which we get "fillet steak" is *not* tenderloin (it's from somewhere near the bottom of the British sirloin apparently). Tenderloin is rarely seen in shops in the UK. — Preceding unsigned comment added by 31.185.232.219 (talk) 22:46, 25 December 2011 (UTC)[reply]

Tournedos

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Tournedos gets redirected to here yet gets no elaboration on this page. — Preceding unsigned comment added by 83.101.83.114 (talk) 05:18, 31 July 2012 (UTC)[reply]

Same here. I was reading about Chateaubriand and came here looking for tournedos. Flight Risk (talk) 17:46, 11 October 2016 (UTC)[reply]

Here's what I found from various cooking and butcher sites—but unfortunately, none of them look reliable enough to count as valid Wikipedia sources, so I can't put this in the article itself.
It is a cut, not a dish, but it doesn't seem have a good definition, except that it's definitely a medallion from the tenderloin. The NYT cookbook insists it's the same cut as filet mignon. Some American butchers sell a cut called "petite filet", which is a filet mignon but not as thick, and it's the same cut they sell as "tournedos". Multiple sites claim it has to come from the butt half of the center cut, behind where filet mignon comes from, or it's not a true tournedos. On the other hand, the oldest cite in the dictionaries is from 1877 and describes a conical cut from the very tip of the tenderloin. Multiple cooking sites warn that because the word has no official meaning, sometimes sneaky butchers or restaurants will take butt-end cuts, trim them into smaller disks, and call them tournedos. Since the existing Wikipedia disambig page says "small round pieces of beef cut from the end portion of beef tenderloin", I'm not sure that using the butt end is sneaky at all, rather just yet another perfectly good definition?
The word itself may be an attempt at "turned back" by a chef in France who barely spoke French. There are also a number of fanciful obvious folk etymologies. And some sites claim it's a meaningless French-sounding word invented in either New York or London in the late 19th century and then imported back to France. The word is usually both singular and plural, but specific dishes are sometimes called, e.g., "Tournedo Rossini" instead of "Tournedos Rossini".
In America, outside of specific dishes like Tournedos Rossini and Tournedos Oscar, tournedos are almost always cooked wrapped in bacon, lard, or slabs of fat. Whether this is to compensate for the blandness, or for the low fat content, every site has an opinion, but they seem to be evenly divided. This is much less common outside America (except maybe Canada).
To add to the confusion, the term is also used loosely for any tender, round medallion of any meat, or even fish, especially when cooked wrapped in bacon, or used in recipes similar to Tournedos Rossini, etc.
And, even more fun, a completely unrelated dish is also sometimes called "tournedos" in America: any very lean cut of beef sliced into strips and quickly grilled or sauteed. This may come from confusion with "tornado beef", which is the name of a South Korean street food, like "tornado sausage", but with beef strips rather than sausage wedged into the tornado fries, and of a different Southeast Asian street food, which is fried beef strips, with potato strings as thin as rice noodles fried in the beef fat. Or it may have been invented as hipster bar food in either Oakland or Brooklyn and misnamed out of either stupidity or duplicitousness, and the street food connection is an after-the-fact rationalization. But, to complete the circle (or the tornado fry spiral), some bar chefs slice up tournedos medallions to make the strip tournedos.
So anyway, even if you find a reliable source, it's probably not going to cover all these conflicting definitions, etc. And, even if it did, that would probably be way too much info for a brief section in the middle of the tenderloin article. So, good luck getting any of this into the main article space. --157.131.171.92 (talk) 04:08, 21 September 2019 (UTC)[reply]

Roasts vs Steaks

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Article state: "The tenderloin can be cut for either roasts or steaks" but roasts is defined as "a cooking method that uses dry heat" (!) and steaks are "generally a cut of beef sliced" how then 'tenderloin' could be 'cut for either roasts or steaks' (when first is cooking method and second is cutting method)?!? — Preceding unsigned comment added by Calimero (talk • contribs) 00:50, 6 March 2014 (UTC) [reply]

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