1.2-1.4 kg approx
The fillet of beef is considered the most tender of all beef cuts.
Situated on the underside of the Sirloin the fillet has unrivaled tenderness and eating quality as it is a nonworking muscle.
Larder Trim spec means that our Butchers remove the chain, tail, and chateaubriand from the whole untrimmed fillet and you will receive the central cylindrical centre of the fillet. Traditionally this is used in ‘Beef Wellington’ (as pictured).
Alternatively, it can be easily portioned at home, for your own fillet steaks or carpaccio.