2286 Derivatives of Fillet of Beef

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Beefsteak — Bitokes — Chateaubriand — Fillet Steak—Filets Mignons—Filets en Chevreuil— Tournedos and Medaillons.

It is the usual practice in commercial establishments to cut a fillet of beef into pieces as follows:

  1. the head of the fillet into beefsteaks,
  2. the middle of the fillet into Chateaubriands and fillet steaks,
  3. the last third of the fillet into Tournedos at the thickest part and the tail end into Filets Mignons.

The average weight of these cuts should be approximately:

Beefsteak 200 g (7 oz)

Fillet Steak 200 g (7 oz)

Single Chateaubriand 300 g (11 oz)

Tournedos 120 g (4 oz)

Filets Mignons 150 g (5 oz)

Using a fillet of beef in this manner is recommended as being rational thus permitting optimum usage and maximum returns.