John Myers
False fillet is a cut from the shoulder of beef. The outer shape is very reminiscent of a real fillet, such as that used for filet Wellington, but the quality of the meat is not comparable. The false fillet has a strong tendon running through it and is not suitable for pan frying. It only becomes soft and tender after extensive stewing, but it can also be boiled.
The false fillet is also known as shoulder fillet or shoulder fillet. In some regions, it is also offered as a medallion, which creates an additional risk of confusion. Because this meat has nothing in common with the medallions cut out of the real fillet.
