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 ...

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 ...