Beef fillet

The beef fillet is the tenderest part of a beef. Beef fillet is very popular because it is very low on fats; it is actually the beef muscle without bones or fats. The beef fillet is a long muscle found provided by the short loin, it is actually a cut from near the base of the ribs towards the hips. The main cooking methods for beef fillet include roasting, grilling or pan-frying. It is preferable that the beef fillet to be eaten in couple of days after it has been bought and it should be stored wrapped in foil or greaseproof paper. There are numerous recipes which include beef fillet, but the most delicious way of preparing it is to stuff it with vegetables. Beef fillet stuffed with vegetables is a easy to make recipe for which you need a whole beef fillet which has to be cut in order to place the mixture, then after the stuffing was spread over one half of fillet, fold over and secure with string at 2.5 cm (1 inch) intervals. Stuffed beef fillet is allowed to stay in the heat at a temperature of about 325 F degrees for not more then one hour.

This tender but expensive boneless cut of meat comes from the small end of the tenderloin. It should be cooked quickly by frilling or sauteing. Not an overly flavorful cut of meat.