Fillet of beef
Discussion
Went out to get a 1kg beef fillet this morning for a beef wellington. Came back with a 3kg fillet as the butcher wouldnt split it but knocked 25 quid off the price (bargain, i think, at 20 quid a kg compared to 40+ quid a kilo in the supermarket!). There are only two of us ...
So, any tips of what to do with it gratefully received! Current thought process is use 1kg for beef wellington and chop the rest into steaks and bung those we cant eat in the next few days into the freezer?
So, any tips of what to do with it gratefully received! Current thought process is use 1kg for beef wellington and chop the rest into steaks and bung those we cant eat in the next few days into the freezer?
Several suggestions - all of which involve eating lots of beef in a relatively short space of time.
1. Cook a portion of it very rare - sear the outside, then 10 minutes in a hot oven. Leave to cool, slice thinly and have in sandwiches made with crusty baguette and your choice of accompaniments.
2. Teriyaki beef skewers - cut into flat cubes, marinate in a bit of soy and oil, thread on skewers alternating with some spring onion (at right angles). Grill to get medium rare, serve with Teriyaki sauce and rice.
3. Beef Ho Fun stir fry. Slice the beef quite thin, marinade in a little soy and oil. Stir fry mushrooms, onions, green pepper. Stir fry some wide rice noodles. Stir fry beef for about 1 or 2 minutes. Add everything back to the wok, add some kind of black bean based sauce. Obviously also needs garlic, possibly chilli and ginger.
Personally, I wouldn't freeze it.
1. Cook a portion of it very rare - sear the outside, then 10 minutes in a hot oven. Leave to cool, slice thinly and have in sandwiches made with crusty baguette and your choice of accompaniments.
2. Teriyaki beef skewers - cut into flat cubes, marinate in a bit of soy and oil, thread on skewers alternating with some spring onion (at right angles). Grill to get medium rare, serve with Teriyaki sauce and rice.
3. Beef Ho Fun stir fry. Slice the beef quite thin, marinade in a little soy and oil. Stir fry mushrooms, onions, green pepper. Stir fry some wide rice noodles. Stir fry beef for about 1 or 2 minutes. Add everything back to the wok, add some kind of black bean based sauce. Obviously also needs garlic, possibly chilli and ginger.
Personally, I wouldn't freeze it.
3Kg should be a whole fillet or as near as. 1Kg is way too much for a Welly for two. The fillet won;t lose much weight as its literally flash cooked so you'll be trying to eat a pound of fillet per person!
If it still has the chain on (straggly bit down the side) remove this carefully along with any silverskin on the fillet.
I'd take off the chataubriand (the tied end in the photo below) and then about 500g for the Wellington. The remainder into steaks for freezing and use the tail and and chain to make some epic steak kebabs as a snack.
(Picture from ages ago on the Welly appreciation thread which also has lots of tips)
From memory that was about a 2Kg fillet
If it still has the chain on (straggly bit down the side) remove this carefully along with any silverskin on the fillet.
I'd take off the chataubriand (the tied end in the photo below) and then about 500g for the Wellington. The remainder into steaks for freezing and use the tail and and chain to make some epic steak kebabs as a snack.
(Picture from ages ago on the Welly appreciation thread which also has lots of tips)
From memory that was about a 2Kg fillet
Edited by 21TonyK on Tuesday 31st December 15:08
If you have a local butcher who will do you a fillet at £20 a kilo it would be worth buying a cheap vacuum sealer so you can cut your own steaks them and freeze them individually. They'll be much better than supermarket cut steaks and work out a lot cheaper as well.
If there is a next time. Take the head off before trimming the rest. If you are roasting it then it doesn't need seaming out. Then you can trim the centre cut as much as you like and leave the tail for stir frys, kebabs or just fried up while you cook the rest!
If there is a next time. Take the head off before trimming the rest. If you are roasting it then it doesn't need seaming out. Then you can trim the centre cut as much as you like and leave the tail for stir frys, kebabs or just fried up while you cook the rest!
Jockinthebox said:
Tony where are you getting the beef from?
It actually came from a local catering butcher I use but only because they price matched Bookers when I mentioned it to their rep.edit:
And to add. The Bookers Brasilian chilled fillet is no worse or better.
Edited by 21TonyK on Saturday 11th January 20:39
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