Beef fillet
A tender fine-grained cut suitable for medallions or quick-cooking strips. It provides protein and generally has less connective tissue than stewing cuts.
What it offers and why to use it
A tender fine-grained cut suitable for medallions or quick-cooking strips. It provides protein and generally has less connective tissue than stewing cuts. Pat dry before searing and cook in a hot pan without overcrowding. Rest medallions before cutting.
A tender fine-grained cut suitable for medallions or quick-cooking strips. It provides protein and generally has less connective tissue than stewing cuts.
From shopping to cooking
Choose
Choose a chilled piece of even thickness without excessive silverskin. Ask for evenly sized cuts for consistent cooking.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Pat dry before searing and cook in a hot pan without overcrowding. Rest medallions before cutting.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with beef fillet
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