Beef fillet tail

That’s what I use them for. It has to be used for a quick cook or it will become tough.

It isn’t a bad cut, but tbh fillet isn’t my favourite cut.

I'm not keen on fillet steak either but these were too good to miss

Just wondered if I was missing a trick. My butcher roasts them but that doesnt appeal much. They will get used for stroganoff over Christmas if all else fails.

Only use them for stir fries.
To roast means the very ,thin end is over cooked for the thicker end to be just right.

Well you could wrap them in pastry etc Beef wellington?

I’ll have a look at some recipes - be back?

That was my thought Ann!

There’s one BBC recipe. “Beef tail fillet with cheese Bon Bon’s” but it is bloomin’ complicated, ok for a dinner party but not every day unless you love spending hours and hours in the kitchen.

They all seem to re commend roasting it. Still it would be quick and easy

One suggested tying two together thin to thick end and then roasting it. Ok if you are feeding guests again.

Thinking about it that would work well for a proper beef wellington, but you are gluten free like me aren’t you? I don’t know about you but I have yet to find a decent gluten free pastry and what I make is simply quite awful.

Would marinate over night in a Thai
style marinade, lemon grass, chilli, brown sugar etc.
There are lots of recipes on line.
The grill or fry for a minute or so each side and serve as a warm beef thai salad.

Wouldn't it still be raw in the middle? Or does it mean sliced?

I really want a beef Wellington now. I went on a gf pastry making course but came home thinking that life is too short!

A marinade will cure the beef so yes it will be pink in the middle but not raw.
Delicious!

I'm sure that Mary Berry used beef tail fillet for a Christmas canapé. You'll probably find the programme on iplayer.

kitty was it you last year that mentioned a gluten free stollen? I love stollen. Did you buy one and what was it like?

In fact I love all things of cake and bread ??this time of the year is the only time I get fed up.

I dudnt have stollen- I dont like it, but I did buy a Carluccio's gf panettone which was lovely but very expensive compared to the 'normal' one.

I get really fed up this time of the year too. I miss

Pork pie
Christmas cake
Proper mince pies
Decent breadsauce
Etc etc etc!!

I'm depressed now!

whitewave and kittylester I bought gf pastry last year for mince pies and it was nearly as bad as my own gf pastry.

Nearly but not quite.

I'd never heard of beef fillet tails.

Dd has just made her gf Chrjstmas cake. I've made them with gf flour too and they are very good.

Tesco are doing a gf stuffing which was ok and Mrs Crimble does one as well.

Mince pies are a problem - could you make some with a gf biscuit base, mincemeat and top with an almond meringue?
My friend makes delicious mince pies with an almond meringue topping,

Oh pork pie and sausages rolls and Cornish pasty and saffron cake????

I cooked mum some hogs pudding today and it smelt delicious. ??

I only know of genius and jus roll pastry, and it both cooks as hard as iron. My own is even worse.

So I never bake now which is something I always enjoyed doing.

I buy ready made which goes against my instinct really do only buy it on high days and holidays.

I’ll give that mince pie idea a go I think callistemon

Just seen on fb that Ginsters have made a gf Cornish pasty. Now to find where to buy one!

I must admit it is untried whitewave, just something I thought of.

I made a cheesecake with gf biscuit crumbs and the base was fine and I think my friend mixes ground almonds with a mormal egg white/sugar meringue mix for a topping for her mince pies ( which do have a normal pastry base). It's like a macaron topping.

Lucky you getting fillet tails. I remember in the late 70s and Waitrose sold prepacked fillet tails.. Much cheaper than the fillet and just as delicious. Great for a Wellington.

We ended up with two panettone one year and I made a bread and butter pudding. Amazing!

For the steak I would get a ciabatta roll, slice it in half and lightly toast it. Fry some sliced onion then fry the seasoned steak in the onion pan. Lightly rub some garlic on the ciabatta roll. Let the steak rest for 5 minutes then cut it into bite sized slices. Put the steak and onions into the roll and then enjoy. Alternatively put the open roll on a plate and pile the steak and onion on top and eat with a knife and fork.