The fillet (or tenderloin) is a tapering strip of lean and boneless meat running inside the rib cage, below the sirloin. Although it offers the tenderest meat, it usually has less flavour than other cuts. It may be sold in its entirety or in large portions for roasting or for dishes such as Beef Wellington (boeuf en croûte). As the meat is very lean, it must either be larded with thin strips of bacon fat or covered in a stuffing (pâté and mushrooms (duxelles) in the case of Beef Wellington) to keep it moist.
Fillet many also be sold sliced into steaks - these should be grilled or fried quickly to retain as much flavour as possible.
Raw minced fillet may be bound with a raw egg and spiced to taste with cayenne, Tabasco, Worcestershire sauce and capers to make steak tartare. It can also be cut into fine strips and fried with onions, mushrooms, cream and mustard for beef stroganoff.
Cooking with Fillet of Beef
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