Trimming And Slicing A Fillet Of Beef
The fillet is the finest cut of beef - lean and meltingly tender. It is a classic joint for roasting, either plain or stuffed, with or without a pastry casing. Sliced, it can produce tournedos or fillet steaks, châteaubriand, very thick steak from the centre of the fillet, or strips for stir-frying.
1. Remove the chain muscle from the side of the main fillet. Cut away the sinewy membrane, sliding the blade of the knife underneath and holding the membrane away with the other hand.
2. Slice the fillet crosswise into slices about 2 cm thick. Cut them thicker at the narrow end, then pound them with the flat side of a cleaver or meat mallet.
SLICING BEEF WAFER THIN
Placing meat in the freezer firms up the fibres and makes it very easy to slice. Use this technique for carpaccio or stir-fries.
Wrap a piece of trimmed beef fillet tightly in foil and place in the freezer for 1-4 hours, depending on size. Remove from the freezer and slice very thinly using a sawing action. Allow to thaw.
