Often regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. As it contains very little fat, there’s no need to cook fillet for a long time to break down any collagen.
A fillet steak should be cooked over very high heat as quickly as possible, to prevent the meat drying out. However, larger pieces of fillet are used to make dishes such as beef wellington and chateaubriand, which are cooked in the oven for longer.