PeterL wrote:
> 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.
>


It's also called filet mignon or Chateaubriand (on restaurant menus.)

gloria p