For tournedos, chateaubriands, and roasts, the tenderloin is the most tender cut. ** Buying Tips Count 150 g of fillet per person. ** Conservation tips The fillet will keep for 2 days in the coldest section of the refrigerator, carefully wrapped in its original packing, or according to the shelf life (shelf life) mentioned on the box when sold in UVC (sales unit consumer). ** Cooking Tips The tenderloin, the preferred cut, is one of the pan-fried and roasted cuts. Its preparation necessitates some prudence. Because its fragile flesh is lean, it readily dries up and hardens if the cooking time is extended too long. Allow 3 minutes of frying on each side in a very hot pan for a 180 g fillet. Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.