Ytterfilé

Ytterfilé is a cut of beef derived from the hindquarter of the cow, specifically from the top side of the sirloin. It is a lean and tender cut, often compared to tenderloin but typically larger and less expensive. The name "ytterfilé" is Swedish and translates to "outer fillet" or "outside fillet," distinguishing it from the inner fillet (tenderloin).

This cut is known for its fine grain and mild flavor. Due to its leanness, it benefits from careful cooking to avoid becoming dry. It is versatile and can be prepared in various ways, including roasting, grilling, pan-searing, and stir-frying. When roasting, it is often cooked whole and then sliced. For pan-searing or grilling, it is typically cut into steaks. Marinades or rubs can be used to enhance its flavor.

Ytterfilé is a good source of protein and essential nutrients. Its lower fat content makes it a popular choice for those seeking healthier beef options. When selecting ytterfilé, look for a bright red color and a firm texture. The quality can vary depending on the breed of cattle, their diet, and the aging process. It is a well-regarded cut in Scandinavian cuisine and is increasingly appreciated internationally for its quality and adaptability in the kitchen.