Beef fillet is a beautifully tender, lean cut of meat – perfect for a special meal. Taken from the beef loin, fillet can be roasted as a succulent whole or enjoyed as melt-in-the-mouth tender steaks.
Fillet can be roasted as a succulent whole or enjoyed as melt-in-the-mouth tender steaks. To cook as steaks:
Season the meat really well before cooking. Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
Cook as follows:
Rare: 3-4 minutes each side
Medium: 4-5 minutes each side
Well done: 6-7 minutes each side
Resting is the final, crucial step for perfection. Give it 5 minutes. Once the steak is rested, serve.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.