Fillet of beef is otherwise known as tenderloin, a name which is pretty self-explanatory. It's a loin muscle, found beside the sirloin, and it's exceptionally tender. It has no superficial fat and negligible marbling so needs careful cooking to preserve it's delicate flavour. The long, tapering fillet is made up of three distinct parts – the butt, the centre cut and the tail – and is a versatile piece of meat that lends itself to lots of different treatments. Because it's a slightly awkward shape, it's often split into three parts for ease of use. The butt is the widest part of the cut and is perfect for carpacchio, the centre cut (including the chateaubriand) is even in shape and density so ideal for beef wellington, while the pointed tail can be cut into steaks or roasted as a mini joint.
Nutritionals per 100g: Energy 212 Kcal/ 881 kJ. Fat 14.8g, of which saturates 5.2g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 19.4g, Salt 0.15g
Please note this is produced in an environment that handles nuts (Including Peanuts), Seeds, Cereals, Celery, Soya and Products Containing Gluten.