Most often, veal fillet is sold whole, with an average weight of about 1kg. The central part of the fillet is the most tender and lean. This is what we need for fillet steaks. The fillet must be cleaned from the silver skin, the wide and narrow parts must be cut off (they are called the "tip" and "wing"). You will have a central part weighing 600g. Cut the filet steaks across, into pieces 3cm thick. When frying the steaks, do not overload the pan. Lay them out so that most of the pan is uncovered, so that the liquid from the meat has time to evaporate and the steaks are fried, not steamed.