Cold Roast Filet Platter Presentation with Béarnaise Mayonnaise

Finishing

1. Cut off ½ in. (1 cm) of the filet’s smaller end on a slight diagonal and reserve for another use. Following the Procedure for Sequencing Slices, cut the filet on the diagonal into six 3-oz (90-g) slices, leaving a grosse pièce about 4 in. (10 cm) long.