Whole Fillet Steak

Fillet steak, also known as a "Tenderloin," is a large, untrimmed cut of beef that comes from the tenderloin muscle, running along the spine of the cow. This cut is incredibly tender and prized for its fine texture and mild, buttery flavor. 

The meat is deep red, with a smooth, fine grain and little fat marbling, making it lean but very soft. 

A whole fillet will often have a thin, silver skin or silverskin on the outside, which can be removed before cooking. The meat is generally boneless and can be cut into individual fillet steaks, or it can be roasted whole for a stunning presentation, often served for special occasions like holiday meals.

Because of its delicate texture, a whole fillet steak is best cooked with care, either by roasting, grilling, or pan-searing at a high heat to preserve its tenderness while achieving a perfect sear on the outside.