Often associated with celebratory dishes such as Beef Wellington and Chateaubriand, fillet is a prime cut from the lower middle of the cow’s back. Its other common names include Filet Mignon, Tenderloin, and Eye Fillet. This muscle does the least work of all the beef cuts, making it incredibly tender but still rich in flavour. It contains little fat, so cooking needs to be relatively fast to prevent the meat drying out as there is no collagen to break down to keep the fillet moist.
The centre cut is thee main body of the fillet but trimmed head and tail, and can weighs up to about 1.5kg. Smaller sections are available at the lower weights listed.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For help on cooking temperatures and timings, have a look at the BBC Roast Calculator page.
For recipe suggestions, try The Happy Foodie Fillet Recipes.
