Filet Recipes

Fillet of venison and wild mushroom sauce | Once past the marinade, this easy venison recipe is so quick. Let the flavoursome ingredients do your work for you.

Fillet of beef Prince Albert | This dish was named in honour of Queen Victoria’s husband – hearty and definitely worth savouring for a celebratory dinner.

Duck fillet with porcini mushrooms and green peppercorn sauce (filet de canard aux cèpes, sauce au poivre vert) | Stage 20 – Bergerac/Périgueux: Duck is the meat most commonly served for special occasions in the Dordogne region. Cèpe mushrooms (porcini) are usually considered the best type of mushroom.

Fillet of pork with pasilla and tamarind dressing (filete de cerdo con salsa de tamarindo y chilli pasilla) | This all-purpose Mexican chilli paste is a great little addition to boost the flavour in lots of recipes. Add a tablespoon to a stir-fry for extra depth of flavour, a little to a spicy broth to add body, or let its flavours sing in the vinaigrette in this recipe.

Grilled lamb loin with capsicum and olives (filet d'agneau rôti aux olives et poivrons) | Stage 15 – Tallard/Nîmes: The lamb from the north of Provence, around the beautiful town of Sisteron, is known for being very flavoursome. It is superb served with provençale vegetables, like in this recipe here.

Fish fillets in lemon & white wine sauce (filetes de pescado en salsa de limon y vino blanco) | This savoury dish combines the classic Mediterranean flavours of garlic, lemon, capers and white wine. Lemons were introduced to Spain in the 11th century, and the country has since become one of the world's leading citrus producers. Lemons feature heavily in both sweet and savoury Spanish cuisine.

Lamb churrasco with green mole (filete de borrego con mole verde) | “Mole” roughly translates as “concoction”, the best known recipe of all being guacamole. The classic mole verde from Oaxaca is given its distinctive flavour by locally grown herbs, such as hoja santa and epazote, that are hard to find outside of the region. This delicate twist uses pistachios and cos lettuce to give a wonderful bright colour.