Recipes
Beef fillet
Fillet of beef is renowned for its tenderness and lack of visible fat, however it can also be less flavoursome than tougher, fattier cuts. It is a relatively long, thin cut extending from near the base of the ribs towards the hips.
One of the nicest and simplest ways to enjoy beef fillet is to poach it and serve with vibrant cold sauce such as salsa verde. Beef fillet is the cut to use for raw meat dishes such as beef carpaccio and steak tartare. It is also good pan-fried or grilled.
Unless the retailer specifies otherwise, meat should be eaten within four days of purchase. If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; meat packed in gas-flush containers should be kept unopened.
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