Beef fillet is held in the highest esteem by many, considered the king of cuts of the king of meats. Although there is a slight trade off of flavour for tenderness, careful cooking of well-raised and hung beef fillet can result in a melt-in-the-mouth experience that is hard to beat.
A dish that exquisitely shows off the unique properties of beef fillet, Henry Harris’s filet au poivre recipe is a masterclass in classic French cooking. With relatively few ingredients, its beauty comes in the careful cooking of the steak and creating a sauce of unparalleled intensity.
Beef fillet doesn’t just suit classic recipes, though. Peter Gordon’s famous beef pesto recipe employs his fantastic fusion stylings for a truly unique dish, marinating the beef in soy before serving with a vibrant pesto and salad.
Thanks to its tenderness, beef fillet is great for raw preparations - try Theo Randall’s fantastic carpaccio recipe, served with Gorgonzola and treviso lettuce.