Beef tenderloin

Also called: Filee lo’aad (hilib jilicsan) (Soomaali) · Filet de bœuf (Français) · فيليه لحم بقر (العربية)

What to look for

Choose a cherry-red piece with fine grain, little visible gristle and a clean smell. Ask for the centre cut, which is even in thickness, and have the butcher trim off the silver skin. Top sirloin works as a substitute.