Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served.
Where there is a story behind a dish's creation and
that story may aid the diner's enjoyment then that will also be included. Bon appétit!
Filet de Veau - The Veal Tenderloin, or the Veal Fillet.
Filet de Veau– The Veal
Tenderloin, or the Veal Fillet. from Behind the French Menu by Bryan Newman
This cut, the veal fillet, when cut from beef is the cut used for fillet steak, fillet
mignon, tournedos and Chateaubriands.The filet de veau is the most expensive and tenderest of all veal cuts but it is not the tastiest; in France cuts from a fillet of veal will be served with
a sauce. Despite that, the texture and a great sauce make a filet de veau a special experience. As with a beef fillet you must never order this cut well done. The French terms for how veal will be cooked are the same as for beef. Look at the post: Ordering a Steak in France, Cooked the Way you Like it.
Your veal fillet may on a French menu as:
Filet de Veau Poêlé et sa Fondue de Champignons - A fillet of
veal lightly fried and served with mushrooms that have been so well cooked so
that they are practically a sauce.
Ris et Filet de Veau au Raifort, Minute
de Pousses d’Épinards -Veal sweetbreads
and a fillet of veal flavored with horseradish and served with lightly fried spinach
shoots. The sweetbreads used in restaurants are the thymus glands and pancreas
of young animals; they are a special treat of very tender and light tasting