You'd be forgiven for thinking that the term fillet is pretty self-encapsulating -– after all it's just one of a few common ways to cut and serve fish. But it turns out there are three primary ...

That lack of connective tissue is what gives this cut its namesake tenderness. Filet mignon isn't so much a separate cut as ...

Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only ...

It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the ...

Alternatively, ask your butcher to do the ‘butchering’ for you. Rub the fillet all over with a cut clove of garlic, season well with lots of freshly-ground pepper and wrap loosely in caul fat ...