The fillet is removed from the opposite side of the bone to the sirloin (this part of the Sirloin is known as the contre filet in French butchery), it runs from roughly the middle of the sirloin to the rump. It is very tender and characterised by a very fine marble of fat. Very fresh fillet can be sliced thinly and eaten raw as Carpaccio or minced for tartare. A whole fillet can be roasted in around 10 to 15 minutes depending on personal preference. We can also cut chateaubriand joints (larding with either beef fat or streaky bacon to add flavour as it roasts). A whole fillet can also be used to make a beef wellington.
Whole Fillet of Beef
A whole dry aged fillet with average weight of 2kg
6 in stock