How to Prepare Your Full Fillet of British Beef
Congratulations on your purchase of this fine piece of British Fillet considered the king of all the beef cuts. It is the most tender cut as it comes from the least worked part of the animal. As a consequence, fillet is expensive to buy, especially in portions, so buying a whole fillet and preparing it yourself is a great and rewarding way of creating individual cuts exactly as you like them. Don't be daunted either, a sharp knife and a little knowledge is all you need to create your own Chateaubriand or Fillet Mignons.
So lets start:
Place the beef fillet flat on a large chopping board and dry off any blood or moisture with a clean tea towel
The chain muscle has been removed so you will now see the larger end, (sometimes called the Heel), the main wider section (Chateau Briand) and the tail end of the tenderloin. Should you wish to roast the whole fillet you may wish to cut the tail (approx 8-10cm) from the fillet and roast accordingly. The tail as is superb in stir fries or beef stew.