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By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
The fillet is the finest cut of beef - lean and meltingly tender. It is a classic joint for roasting, either plain or stuffed, with or without a pastry casing. Sliced, it can produce tournedos or fillet steaks, chateaubriand, very thick steak from the centre of the fillet, or strips for stir-frying.