Jew's Fillet?

My local butcher sells a cut of beef oddly called Jew's Fillet. I think this is taken from the underside of the blade. It looks roughly like a pork tenderloin in size and shape. It has a sweet flavour and is densely textured. A lot of people round here pan sear it, slice it finely and serve it as carpaccio. I'm wondering whether to sous vide it and then slice into medalions and pan sear. I'm thinking about 55 C but for how long? Any ideas anyone?

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Johan_Edstrom_5586

Looks like you are right, and since they say here can be left quite pink, I'd venture you want something like 10-15h to start for a test?
http://www.thegingerpig.co.uk/meat/beef/

Stephanie_153492

Thanks for the research Johan. You have to scroll quite a way down the page to find the sentence that refers to it. I think this cut is at its best served rare, it has a wonderful flavour. I'll give it a go for 10 hours and let you know.

Yaakov_Kahan_70158

I think what you're referring to is also called the mock tender or chuck tender. There is info about it here on Epicurious http://www.epicurious.com/archive/blogs/editor/2013/03/ask-kemp-chuck-mock-tender-broiling.html

The reason it's probably called the "Jew's Fillet" is because in the U.S. kosher beef only includes the forehalf of the animal, so kosher butchers tried to extract as much value from the animal as possible. Also because kosher beef is produced on a much smaller scale it's more likely the local butcher had the entire forequarter which includes the mock tender. In large scale production my guess is they use it for something else and only sell the other cuts which are much larger.