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Andrea and Paul

Fillet of Beef


Also known as Filet Mignon, Tenderloin, and the Eye Fillet, the fillet of beef is the most sought-after roast in British butchery, prized for its tender quality. Lean, mean, and amazingly tender our fillet of beef, matured for 28 days, will melt in the mouth. Low in fat, but rich in flavour when cooked, this is a Rolls Royce of a cut.

There are two options for your fillet of beef – either the centre barrel cut (first photo), which is taken from the centre of the fillet, trimmed and is the most flavoursome part – perfect for serving 3 to 4 people – or the whole fillet (second photo) incorporating the barrel cut, the chateaubriand with chain and tail included which will be the perfect showstopper on any dining room table – perfect for serving 6 to 8 people.

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