Filet Roast

The Filet comes from the part of the animal which has done the least work, being located under the ribs and running all the way through to the centre of the hind quarter.

Why not consider a filet roast joint for two such as a Chateaubriand? Alternatively as a succulent, blow-out, ambrosial meal a whole filet of grass fed dry-aged beef, sealed in a frying pan in butter and olive oil, seasoned perfectly with sea salt and fresh black pepper and then roasted briefly in a hot oven is a thing of beauty and glory. It truly is a sublime treat, for two romantics or eight great friends.

There is almost never any filet left over whether served as a steak or joint, and irrespective of how much is on offer. On the rare occasion that this happens, cold, rare filet is such a very special treat that it is probably best kept under lock and key!

The centre cut of the beef filet, browned quickly and spread with mushroom duxelle and pate, or spinach, and wrapped in buttery crumbly flaky pastry then baked in the oven produces the classic, delicious, showstopping Beef Wellington.