Meat cut. Fillet. A small, boneless cut, the fillet is just over 1 kg (2 lb), the ‘eye’ taken from within the rib bone or sirloin. Very lean and tender and can be lightly marbled. Although expensive, there is no waste. A whole joint can be roasted in 20 minutes. It is also sliced to make steaks, fillet steak, filet mignon and Chateaubriand.
Fillet of beef en croûte. A classic French dish where a fillet of beef is wrapped in pastry and baked.
A beef dish consisting of a fillet of beef partly roasted and then cooled, stuffed with chicken liver pâté and duxelle mushrooms, rolled, wrapped in puff pastry and finished.
