Beef fillet cuts

The whole fillet is divided into steak parts and those that are perfect for dishes with small pieces of meat, i.e. sliced or fillet goulash.

The mignons (also called lady steaks due to their small diameter), the fillet steaks and the double sirloin (Châteaubriand) are cut from the steak parts.

The Châteaubriand is also used for the filet Wellington.