Fillet of Beef

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The fillet or tenderloin is one of the most tender cuts of beef. Sitting along the spine, it’s the least weight-bearing muscle yielding little or no fat or connective tissue. Recog nised for its leanness, delicate flavour and tenderness, it can be further cut into portions for steaks and is best suited for hot fast cooking methods. A whole fillet can also be trimmed and trussed for roasting. Show more