The whole fillet from a lighter 'heifer' weighs about 2kg (5lb). The muscle has an overall cylindrical shape, thicker at the rump end and tapering to a tail at the sirloin end. The 'rump' fillet provides an opportunity for larger (8oz) steaks to be cut from it.The thick part of the tail may be used for 'Chateaubriand' the thinner 'tail end ' can be cut into strips or medallions and used in stir-fry's or dishes that require the most tender of meats.
Grill or roast
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