Grass-Fed Beef Fillet: The Special Occasion Steak Made Simple
The most tender cut on the animal — and what to do with the honour
Fillet — or tenderloin — is the muscle that does the least work of any on the animal. As a result, it is the most tender cut, with a fine, almost silky texture. It arrives in your Pack A as two portions — perfect for a date night at home or a celebration dinner. Because fillet is so lean, it has less margin for error: medium-rare (57°C) is the target.
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