A moody lunch at L’O. Click here to see more.
According to tasteatlas.com, in France the faux filet (false fillet) corresponds to a sirloin steak. This comes from right behind the ribs. The faux filet is near but not exactly where the tenderloin (or filet) is — hence its name.
The European Union likes to standardize terminology to make trade easier and fairer. The French get prickly about this kind of thing, hence the fuss about champagne only being allowed to come from the Champagne region of France.
It can get a little silly. The French want to keep faux filet and the EU wants to change it.
““Mon dieu can you imagine the kerfuffle if someone was given a fake false fillet?”
US, UK and French butchery are very different. For instance, while UK butchers make 12 cuts to butcher a cow, the French make 20. They take this kind of thing seriously.
For the record, a good faux-filet is a marvelous thing. It’s marbled with fat, and if you cook it properly, is tender and delicious. I, personally, would be aghast if I ended up with a fake false fillet. Maybe I’m getting a little French.
This is taken from my monthly newsletter Living & Painting in France. Click here for your free subscription.