What it is
The filet is cut from the tenderloin, a long muscle tucked up under the spine that does almost no work during the animal’s life. That’s the entire reason it’s the most tender cut available — and also why it’s the leanest and mildest.
Because there’s so little fat, the filet is unforgiving. Five degrees past medium-rare and it goes from silky to dry.
How to cook it
Cast iron, high heat, butter-baste at the end. Use a thermometer, pull at 125–130°F, and rest it. This is the cut that most benefits from an assist: bacon wrapped around the outside, a compound butter melting on top, or a pan sauce built in the same skillet.
Pull it at
125–130°F See the full doneness chart for every level.
What to look for
Buy center-cut for even thickness. The tapered end of the tenderloin cooks faster than the middle and will be overdone by the time the center is right.
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