Filet Steak, Beef

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin. Filet steaks are very tender, but they lack the flavor of less tender cuts of beef. They are best when broiled or grilled and they are often accompanied by a sauce to add flavor. Filet steak is also spelled "fillet" steak.

USDA Nutrition Facts


Filet Steak, Beef Reviews

There currently aren't any reviews or comments for this term. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved,