fauxfilet

Faux-filet, meaning "false fillet" in French, is a boneless beef steak cut from the loin. The name differentiates it from the true fillet (tenderloin).

In French butchery, the faux-filet is taken from the upper portion of the loin, behind the rib section and beside the entrecôte. It is commonly regarded as the top sirloin cut. The steak is typically leaner than ribeye but contains enough marbling to provide flavor; it is usually sold boneless and cut about 2 to 3 cm thick.

Cooking and serving methods emphasize dry-heat preparation. Faux-filet is commonly grilled, pan-seared, or broiled and is best cooked to medium-rare or medium, with a brief rest before slicing. It pairs well with simple seasonings or sauces such as peppercorn, Bordelaise, or herb butter, and with red wines like Bordeaux or Pinot Noir.

Variations in labeling mean the exact definition of faux-filet can vary by market. In some places it corresponds to a top sirloin or strip steak, while in others the term may denote a slightly different cut. Buyers should check the butcher’s specification to confirm the exact cut, especially when shopping outside France.