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Fillet is the most tender cut of beef, making it a more expensive cut. The reason it is so tender is because of its location in the animal’s back, it does very little work. A fillet steak contains little fat and should be cooked quickly over a high heat to retain juiciness. Larger pieces of beef fillet can withstand longer cooking times and are more commonly used as roast beef or in beef Wellington.
How To Cook Fillet Steak
1. Remove your fillet steaks out of the packaging and pat dry. Allow them to come to room temperature before cooking, then season generously.
2. Pre heat your pan and add a drizzle of oil. Do not over fill your pan, 2 medium sized steaks per pan is sufficient.
3. If you have any duck or goose fat, rub this over your steaks before cooking. If not, simply massage a little oil onto them before cooking.
4. For medium rare, cook the steak for 4-5 minutes per side. Add 1-2 spoonful's of butter to the pan whilst frying, and baste the steaks with this regularly. Basting tip: tilt the pan towards you so the butter pools at the bottom of the pan, then repeatedly spoon the butter over the steak.
5. Once finished, allow the steak to rest for 5-10 minutes before serving.
