Beef Fillet A-Grade Whole +/- 1.8kg

- Stock: In Stock
- Model: 2182126695006
- Weight: 1.80kg
A-Grade Whole Beef Fillet, also known as beef tenderloin or filet mignon, is a premium and highly sought-after cut of beef. It is considered one of the most tender and flavorful cuts due to its location on the animal and the lack of heavy connective tissue.
**1. Location on the animal: The beef tenderloin comes from the loin area of the cow, which is located along the backbone. It is situated beneath the ribs and is one of the least-used muscles, which contributes to its tenderness.
**2. Tenderness and Marbling: The A-Grade Whole Beef Fillet is renowned for its exceptional tenderness. It has a fine texture with little intramuscular fat, known as marbling, which adds to its luxurious and buttery mouthfeel.
**3. Preparation: The Whole Beef Fillet typically comes as a long, cylindrical piece of meat. Before cooking, it's essential to trim off any excess fat and silver skin. Some cooks also choose to tie the fillet with kitchen twine to ensure it maintains its shape during cooking.
**4. Cooking methods: Due to its tenderness, the Whole Beef Fillet is incredibly versatile and can be prepared using various cooking methods. Here are some popular ways to cook it:
Roasting: Roasting a whole beef tenderloin is a classic and elegant preparation. Preheat your oven to a high temperature (around 425°F or 220°C). Season the fillet with salt, pepper, and any desired herbs or spices. Roast the tenderloin until it reaches your preferred level of doneness, which is typically medium-rare to medium. Use a meat thermometer to ensure precise cooking.
Grilling: Grilling a beef tenderloin adds a delightful smoky flavor. Start by searing the fillet over high heat on the grill to create a nice crust. Then, move it to indirect heat to finish cooking. Like roasting, aim for medium-rare to medium doneness.
Pan-Searing: For a quick and delicious preparation, pan-searing the beef tenderloin is an excellent option. Heat a skillet with oil or butter over high heat, sear the fillet on all sides until nicely browned, and then transfer it to the oven to finish cooking to your desired doneness.
Steak Medallions: Another popular option is to slice the whole beef fillet into thick medallions and cook them individually in a skillet or on the grill. This method allows for quicker cooking times and portion control.
**5. Serving: A-Grade Whole Beef Fillet is often served as a special occasion or celebratory dish. It pairs well with various sauces like peppercorn, mushroom, or red wine reduction. It also goes nicely with roasted or grilled vegetables, mashed potatoes, or a side of creamy gratin.
Due to its premium nature, A-Grade Whole Beef Fillet is relatively more expensive compared to other cuts, but its exceptional tenderness and flavor make it a luxurious treat for meat enthusiasts and special occasions.