Contre-filet and faux-filet are French butchery terms commonly associated with the beef strip loin, a long muscle from the short-loin region that runs alongside the tenderloin. The exact name and boundaries vary by region and butchery specification. In North America, the comparable retail cut is generally called strip loin or New York strip steak.
In an English-language North American recipe or supplier specification, contre-filet or faux-filet is generally translated as strip loin or striploin steak. A portion cut as a steak is commonly called a New York strip. Exact equivalence depends on the local cutting system, so confirm the muscle and cut diagram when ordering internationally.
The strip loin is located along the back of the animal, behind the rib and in front of the sirloin. It is commonly fabricated as a boneless subprimal, with a fat cap on one side. The butcher may remove the fat cap, chain and other connective tissue according to the trim specification. Bone-in versions may be sold as strip steaks or club steaks, depending on the cut.
These terms are related but not always exact one-to-one equivalents. In particular, “sirloin” refers to different sections in North American and British butchery. Confirm the muscle and cut diagram when translating a recipe or ordering from a supplier.
Strip loin is valued for its beef flavour, relatively tender texture and fat cap. It can be roasted whole or cut into steaks for grilling, broiling or pan-searing. The fat cap may be trimmed to a standard or rendered during cooking according to the dish. Resting after cooking helps retain juices before slicing.
Example: pan-sear a striploin steak, render the fat edge and finish with a herb butter or red-wine jus.
When purchasing, confirm whether the product is bone-in or boneless, the amount of external fat, grade, trim specification, ageing method and steak thickness. These details affect usable yield, portion cost and cooking time.
Chef’s tip: score a thick fat cap shallowly if needed to help it render, taking care not to cut deeply into the meat. Specify the cut by muscle and supplier item number rather than relying on the word “sirloin” alone.
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