sisäfileen

Sisäfileen is the Finnish term for tenderloin, a prized cut of meat known for its exceptional tenderness and mild flavor. It is typically sourced from the inner muscle of the loin, running along the backbone of various animals, most commonly beef, pork, and lamb. Due to its location and limited use by the animal, the sisäfileen is remarkably tender and contains very little connective tissue, resulting in a melt-in-your-mouth texture.

In Finnish cuisine, sisäfileen is often prepared simply to highlight its natural qualities. Common cooking methods include pan-searing, grilling, or roasting. It is frequently seasoned with salt and pepper and can be served with a variety of sauces, such as mushroom cream sauce, peppercorn sauce, or a red wine reduction. Due to its leanness, care must be taken not to overcook it, as this can lead to dryness. Medium-rare is generally considered the ideal doneness for most preparations of sisäfileen. This cut is a staple for celebratory meals and fine dining due to its superior quality and delicate taste.