This is a whole boneless fillet of beef, which is also sometimes known as tenderloin.

The chain- a string of sinew which runs down one side - has been removed, taking out one step of the preparation.

The whole fillet is made up of the head (or chateaubriand), the thinner tail end, and centre cut. Roast the head whole, use the tails in a recipe calling for diced beef, and use the centre for fillet steaks. It can also be roasted whole, or made into a traditional Beef Wellington.

Beef fillet is a very lean and tender cut which makes it particularly suited to being cooked rare.

Our beef is taken from grass-fed Australian cattle which are reared on huge plains in an environment which is as open and natural as possible.

Minimum weight 1.8kg

Will serve 9 people as a roasting joint, or can be cut into 9 average-size 7oz (200g) steaks.

Supplied fresh