How To Prepare A Whole Fillet of Beef

Whole beef fillet is considered the king of all the beef cuts. It is the most tender cut, as it comes from the least worked part of the animal. As a consequence, fillet is expensive to buy, especially in portions. To make it more cost-effective, try buying a whole fillet and preparing it yourself — the meat will keep happily for a month in the freezer, and the trimmings can be used to make a tasty sauce.

When buying beef, always buy the best quality you can. Grass-fed beef has superior flavour and is a more sustainable way of farming than cattle fed solely on grain.

How to prepare a whole fillet of beef

1. Place the beef fillet flat on a large chopping board and dry off any blood or moisture with a clean tea towel.

2. Run your fingers between the main part of the meat and the thick piece of connective tissue known as the chain. This will come away from the main part of the meat; run your knife through to separate it completely. The chain can be used for mince or to make a sauce.

3. Remove any membrane from the top of the fillet to expose the silverskin. This is the tough sinew that does not break down during cooking and is best removed. Insert a boning knife under the pointed end of the silverskin a few centimetres from the end and, pointing your knife upwards, free the tip of the sinew.

4. Turn your knife around and place it under the flap you have just created. With the blade facing upwards, away from the meat, run it all the way along in one long slicing motion until the silverskin is freed.

5. Repeat until the meat is completely clear of silverskin. Keep the knife facing upwards to avoid cutting into the fillet and losing any meat.

6. There will also be a small piece of silverskin on the back of the fillet. Remove it the same way.

7. Remove any excess or loose pieces of fat, but don't be tempted to cut away all of it — the fat renders down and gives flavour to the meat as it cooks.

8. Now that you have a trimmed fillet, you can portion it. Cut off the pointed end until the meat is of an even thickness, around 8–10cm. That off-cut can be used for mince, stir-fries or skewers.

9. The fillet can now be tied and roasted whole, or cut into individual steaks.

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