How To Prepare A Whole Fillet of Beef

1. Place the beef fillet flat on a large chopping board and dry off any blood or moisture with a clean tea towel

2. Begin by running your fingers between the main part of the meat and the thick bit of connective tissue which is known as the chain. This will come away from the main part of the meat, which you will need to run your knife through to separate completely. The chain can be used for mince or to make a sauce.

3. Next, remove any membrane from the top of the fillet to expose the silverskin. This is the tough sinew that does not break down during cooking and is best removed. To do this, insert a boning knife under the pointed end of the silverskin a few centimeters from the end and, pointing your knife upwards, free the tip of the sinew

4. Turn your knife around and place it under the flap you have just created. With your knife facing upwards away from the meat, run it all the way along the meat in one long slicing motion to the end until all of the silverskin is freed

5. Repeat this process until the meat is completely clear of the silverskin. It is important to face the knife upwards to avoid cutting into the fillet and losing any meat

6. There will also be a small piece of silverskin on the back of the fillet which should also be removed in the same way

7. Remove any excess or loose pieces of fat from the beef fillet, but don’t be tempted to cut away all of the fat as this will render and give flavour to the meat as it cooks

8. Now that you have your trimmed fillet you can portion it. Cut off the pointed end of the fillet until the meat is of an even thickness (around 8–10 cm). This piece can be used for mince, stir-fries or skewers

9. The beef fillet can now be tied and roasted whole or cut into individual steaks