Cook with beef tenderloin
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About
A beef tenderloin, known as an eye fillet in Australasia, filetto in Italy, oxfilé in Sweden, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×3
1
2
3
4
bland
odorless
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
mufa 14:1 cpufa 18:3 cphosphorus, pmufa 17:1 cmufa 20:1 csodium(1+)tfa 16:1 tfatty acids, total trans-monoenoicsfa 14:0pufa 20:3 n-6energysfa 17:0pufa 22:5 cpufa 20:5 n-3 (epa)pufa 22:6 n-3 (dha)pufa 22:6 cpufa 22:5 n-3 (dpa)
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
Wikidata
License
CC0
Source page
Imported
5/14/2026, 7:34:29 AM
Verification
Multi-layer verified