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.
Paper-thin slices of raw fillet of beef dressed with olive oil, lemon juice and Parmesan cheese. It goes well with rocket and may be served with any of a number of cold sauces. The dish was originally served with mayonnaise, lemon juice horseradish and milk and was invented by Cipriani in Harry's Bar in 1950 for a valued customer who had been told not to eat cooked meats. He named it after Carpaccio because of his particular, dense, meaty use of reds and whites. The term is now applied to both meats or fish.
