This whole fillet is the ultimate tender roasting joint although it can also be sliced and used for other meals such as beef stroganoff or individual Beef Wellingtons. A whole roasted fillet certainly fits the bill for high days and holidays and while the cost can be deemed as high, there is little waste – and a lot goes a long way. Preparation is quick and easy so it is great for entertaining. One classic dish using a steak join is Chateaubriand which uses the ‘head’ of the fillet. The lean and tender meat coupled with the versatility of a whole fillet joint makes it a naturally luxury option.