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As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2] The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). [3]
the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; [1] French: [filɛ miɲɔ̃]; lit. ' delicate, fine, or cute fillet ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow.
The same lawyers on Thursday also filed a new motion on behalf of College of the Law, San Francisco, demanding that city officials reduce the number of tents in the Tenderloin, as they had pledged ...
They are the perfect size to cook quickly, and they make great finger foods or sandwich fillers and these 15 scrumptious chicken tenderloin recipes will show you what we mean. Related: Easy ...
T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland ), especially if cut from the small forward end of the tenderloin.
The Tenderloin has been a downtown residential community since shortly after the California Gold Rush in 1849. However, the name "Tenderloin" does not appear on any maps of San Francisco prior to the 1930s; before then, it was labeled as "Downtown", although it was informally referred to as "the Tenderloin" as early as the 1890s.
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