sisäfilettä

Sisäfilettä, often translated as tenderloin or fillet, is a premium cut of meat derived from the psoas major muscle of an animal, typically beef, pork, or lamb. This muscle is located along the lumbar spine and is minimally worked, which contributes to its exceptional tenderness and fine grain. Due to its location and the limited amount of it on each animal, sisäfilettä is one of the most prized and expensive cuts.

The texture of sisäfilettä is renowned for being exceptionally soft and succulent, often melting in the mouth. Its flavor is generally milder compared to other cuts, allowing it to pair well with a variety of sauces and seasonings. This cut is best cooked using dry heat methods such as grilling, pan-searing, or roasting, and it is crucial not to overcook it to preserve its delicate texture. Common preparations include steak au poivre, beef Wellington, and simple pan-fried fillets.

In Finnish cuisine, sisäfilettä is often reserved for special occasions and celebratory meals. Its versatility and luxurious quality make it a popular choice for both home cooks and professional chefs aiming to create a refined dining experience. The preparation and cooking of sisäfilettä require attention to detail to ensure the best possible outcome, highlighting its status as a culinary delicacy.