Nancy2 <nancy-dooley@uiowa.edu> wrote in news:c547be45-f069-4a75-904d-
ec364de29e14@d32g2000yqh.googlegroups.com:

> On Jul 6, 8:11*am, PeterL <P...@brissie.aus> wrote:
>> Here's Rob, one of the butchers at my 'local', preparing a whole eye
>> fillet.... even if it's a small one!!
>>
>> http://www.youtube.com/watch?v=sNPH_85WOh0
>>
>> So what cut is it called in the US?
>>

> In the U.S., if you say "eye filet," (or fillet), people might think
> "eye of round," as that is the only cut of beef I'm familiar with
> which uses the word "eye." And eye of round is tasteless and
> tough....not at all like a tenderloin. ;-)
>


Ahhhhhh, that's why people have been non-plussed whenever I mention eye
fillet!!

I'll have to remember to call it tenderloin from now on :-)

Many thanks.

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous