Also known as loin, boneless loin, short fillet, fillet of loin and fillet. It is called anti-fillet, because in the bovine carcass this cut is located "against" the filet mignon, that is, they are only separated by the lumbar vertebrae. It can also be called narrow steak or chorizo steak (Spanish), faux-filet (French) or striploin (English). It is a soft meat, with a pronounced flavor and because of its layer of fat on the side it maintains the moisture of the meat. Ideal for steaks, strogonofe, grilled, roast beef, medallions, barbecue, grill and baked goods. It should be served barely past or to the point, and roasted at high temperature so it does not stiffen. When buying lean filet, avoid the first 6 to 7 centimeters of cut, close to the rump, because in this piece there is a nerve that crosses the meat almost parallel to the fat, which will only be visible when slicing the meat. Always prefer pieces of kebabs with even fat. Before preparation, remove the lateral nerve that follows longitudinally in the meat, if it has not yet been removed.
