About
A beef tenderloin, known as an eye fillet in Australasia, filetto in Italy, oxfilé in Sweden, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
Aroma profile
Derived from this ingredient’s flavor compounds
Taste profile
Derived from this ingredient's compounds · measured taste classes
Composition
60 compounds identified — cross-referenced scientific databases
Best pairings
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Research Evidence
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.