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Lulu Grimes

How to... Trim A Fillet of Beef

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Method
  1. Try to buy a piece of beef fillet that is of even thickness along its length so it cooks evenly. Using a small sharp knife, trim off any fat.
  2. Trim off any membrane by sliding the blade of your knife underneath while pulling the membrane taut. Neaten any straggly pieces.
  3. If your fillet is uneven along its length, fold the thinner end back under the thicker part to make it an even thickness. If you are roasting your beef, tie it all the way along with kitchen string.

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