2214 Contrefilet

The Contrefilet is the same part of the carcase of beef as the Aloyau except that the fillet is removed; all the recipes for fillet of beef are applicable to the Contrefilet.

When required for braising, the Contrefilet is generally boned; for roasting it may be boned but it is preferable to leave it on the bone in keeping with the English style of roasting. In this case the large sinew near the chine bone should be removed and the bones of the chine broken close to where they join the bones uncovered by the removal of the fillet. This will allow them to be easily discarded when cooked thus facilitating the carving of the joint.