There are butchers who leave the fillet head on the strand as much as possible, remove the tendon between the fillet and the head and then tie the two pieces of meat together to form a steak.
We chefs also use the fillet head – for a wonderfully tender Boeuf Stroganoff, for example, i.e. a special fillet goulash.
The head is cut off from the beef fillet that is bought whole and is used, for example, as goulash, ragout or sliced meat.
Material needed :
- Adequate cutting board
- sharp knife