Always expensive but always tender, though with perhaps a little less flavour than rump. There is little waste since it is boneless. A whole fillet usually weighs about 2½ lb. and will serve 8 people, but smaller ones can be bought.
Trim off all skin and fat. Rub the fillet all over with highly seasoned flour and brush with 1 oz. melted butter. Put the other 2 oz. butter in the roasting tin and lay the beef on it. Put into oven preheated to 400° F., gas mark 6, and after 10 minutes reduce heat to 325° F., gas mark 3. Baste well at this point. Allow a further 20 minutes if the piece of fillet weighs
©1975 The Estate of Elizabeth Ayrton