Beef Filet Steak

Like a painter’s blank canvas, the filet steak actually has relatively little flavour but holds sauces extremely well. To illustrate this, the immortal Auguste Escoffier, ‘roi des cuisiniers et cuisinier des rois’, sets out no less than 62 variations of the simple Filet in his remarkable ‘Guide to Modern Cookery’

A good filet steak will melt in the mouth and is the most sought after cut because of its simplicity and tenderness. 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? This is the perfect stay at home romantic treat.

A Filet Steak & it’s roasting form, are the single most sought after cut at times when romance counts such as St Valentine’s Day. More than any other cut, the filet is the one, if ordered well-done, chefs will weep.

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.