approx. 250g each
These are a prime cut from the lower middle of the cows back; an area which does the least work thus making it tender and lean.
When cooked rare or medium rare you will be rewarded with melt in the mouth tenderness. It can be cooked quickly over very high heat in a flat based frying pan with butter which prevents the meat from drying out. Larger cuts of fillet are used for Beef Wellington or Chateaubriand which are cooked in the oven for longer.
Just don’t forget to let it rest after cooking for half of the cooking time before serving.