The beef fillet is found in the inner part of the animal’s backbone, is highly sought after by chefs and home cooks alike for its unparalleled taste and texture. In this article, we will guide you through the art of cutting a beef fillet, ensuring that you make the most of this luxurious ingredient and create perfect beef dishes.
The beef fillet is comprised of two parallel cylindrical muscles running along the inner part of the animal’s backbone, stretching from the kidneys to the rump. Its position, which prevents the fillet from moving, is the primary reason for its tenderness. Moreover, the beef fillet boasts the lowest fat content of any cut from the animal, making it a lean and delectable choice for your cooking.
When cutting a whole fillet, always begin at the head or tail. Aim for slices that are approximately 3 cm thick, which will provide you with a generous portion of around 200 grams per slice. This ideal thickness ensures that your fillet can be cooked to any desired level of doneness, even if you prefer it medium well or well done.
It’s important to note that you should avoid pounding the fillet in an attempt to open and thin it. This practice can crush the delicate fibers of the meat and cause the juices to be expelled, compromising the fillet’s exquisite tenderness and flavor.
By mastering the technique of cutting a beef fillet, you’ll be able to fully appreciate and showcase the unique qualities of this exceptional cut of meat. So, take the time to learn the art of cutting a beef fillet, and discover the joy of creating mouthwatering dishes that truly celebrate the essence of this prized ingredient.
