2826 Filet and Filets Mignons

Loin and Fillets

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The loin (Fr. Filet) of mutton or lamb is the half of a saddle cut lengthways through the vertebrae. It is then boned out, rolled, tied with string and either braised or roasted like the shoulder or leg; it may be served with the same garnishes.

The two fillets (Fr. Filets Mignons) of mutton or lamb are to be found lying along and underneath the saddle; they may be shallow fried or grilled and accompanied with the various garnishes as indicated for Tournedos. They may also be marinated and prepared in accordance with the directions for Filets en Chevreuil of Beef.