Beef Fillet

Beef fillet, or tenderloin, is the most tender muscle on the animal and also one of the leanest, which means it carries no margin for overcooking. We trim it of chain and silverskin and supply it whole, or portioned into steaks, tournedos or medallions at the weight you specify — this is a cut bought for texture, and precision in cutting matters as much as the meat itself.

What it is

The tenderloin does almost no work during the animal’s life, which is why it is so soft, and it carries very little fat, which is why it dries out faster than almost any other cut if it is pushed past the point it is meant for. It runs the length of the loin and tapers from a thick head end to a thin tail.

How it is prepared

Whole fillet, trimmed of chain and silverskin, is our standard supply. We also portion it into steaks, tournedos or medallions at the weight you specify, and can cut the thick head end separately for a sharing-roast presentation.

Typical trade use

Fine dining mains, tournedos and medallions, beef Wellington, tartare and carpaccio are the standard applications. Kitchens plating fillet dishes often also order our Beef Chateaubriand for a sharing centrepiece cut from the same muscle, and our Beef T-Bone where a bone-in option is wanted on the same menu. The full Steak Cuts range, within our Beef category, covers the rest of a steak-led order.

Ordering notes

Because fillet has so little fat, confirm portion weight precisely — there is very little tolerance for error once it is cooking. Kitchens ordering fillet for a tasting menu often also stock our Veal for a second delicate, fine-grained option. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Is fillet trimmed of silverskin before it’s supplied?

Yes, as standard we remove the chain and silverskin. Tell us if you want it left on for your own preparation.

What’s the difference between fillet steaks and a sharing roast cut from the same muscle?

Both come from the tenderloin. Our chateaubriand is the thicker head-end section cut as a sharing roast; fillet steaks are cut from along the length of the same muscle.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.