Beef Tenderloin

Beef Tenderloin

Also Known As

Fillet, Eye Fillet, Butt Fillet


Long and lean the tenderloin is the most tender cut of beef. It sits along the spine and does the least amount of work and has little or no fat or connective tissue. It is the star of the fillet mignon and it is a component of the T-Bone steak.

What to look for when buying beef tenderloin

Tenderloin has very little fat and a more delicate flavour but if you can find cuts with marbling, more fat equals flavour. When grilling fillets, cut or look for pieces that are 2-3 inches thick, and stay away from pieces that are less than 1 1/2 inches thick. The meat should be a bright cherry-red colour with flecks of fat scattered throughout the flesh.

Best Cooking Method

Respond well to dry cooking on the pan or bbq grill.

Classic Beef Tartare


400gr tenderloin

1 1/2 tbsp red onion, finely diced

1 tbsp gherkin, finely diced

1 1/4 tbsp capers, finely chopped

½ tbsp anchovies, finely chopped (can be omitted)

1 1/3 tbsp Italian parsley, finely chopped

2 fresh egg yolks


Finely dice beef tenderloin removing fat and silver skin.

In a cold bowl, gently fold through the beef, onion, gherkins, capers, anchovies and parsley.

Add dressing ingredients and gently mix.

Season to own taste.



2 tsp dijon mustard

1 tsp worcestershire sauce

½ tsp tabasco sauce

Sea salt & pepper, to taste

To Serve

Plate evenly, mould beef into a flat cylindrical shape.  Form a small well in the top of the beef mix.  Place 1 egg yolk in well.

Garnish with baby watercress and serve with ciabatta toast.

If you love our Beef Tartare Recipe, you will love Executive Chef Frank Correnti’s other Beef Recipes – the star of each dish 100% Aussie Beef.

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