Meat Master
Mastering the Fillet Steak: Cooking Tips & Guide
Perfect the art of cooking a juicy fillet steak with The Meat Master’s expert guide. Prized for its succulent texture and sophisticated flavour, fillet steak is a celebration of buttery indulgence, demanding delicate preparation and careful handling.
From finessing foundational skills to refining your craft, this guide will give you the best fillet steak knowledge and cooking techniques.
What is Fillet Steak?
Fillet steak, often known as beef tenderloin, is widely enjoyed for its unbeatable tenderness and lean, delicate texture. Cut from the low loin, the muscle experiences little exercise, so it maintains a soft texture that melts in the mouth.
A favourite among steak lovers, fillet steak is a versatile meat cut that is well-suited for many cooking methods, from pan-searing to grilling! It’s mild flavour additionally serves as a great canvas for marinades and sauces.
Preparing Your Fillet Steak
Take your fillet steak out of the refrigerator 30 minutes to two hours before cooking to let it reach room temperature. This helps to ensure it cooks evenly throughout. Next, pat the steak dry using paper towels to remove excess moisture. This will help to achieve a better sear, locking in the flavour and creating a beautiful crust.
Selecting the Best Cut
When selecting your fillet steak, choose a cut that has a pinkish-red colour and minimal marbling. Look for one that is firm to the touch and carries a fresh, clean smell.
Thicker sized steaks are also less likely to overcook, so we recommend picking a steak that is at least 3.5cm thick. It’s best to select grass-fed beef too, as this will add more flavour while providing you with additional nutritional benefits.
Marinating Tips
To create a simple yet stunningly complementary marinade, combine fresh herbs, like rosemary or thyme, with a splash of olive oil and balsamic vinegar. Mix in some minced garlic and begin to marinate the fillet steak in the fridge for between 30 minutes to two hours.
Avoid surpassing the two hour mark as the acid in the marinade can actually start to break down the fibres within the meat cut.
Cooking Techniques
Due to its versatility, there’s many delicious ways to cook a perfect fillet steak. Why not try them all and decide on your favourite method:
Grilling Fillet Steak
Grilling a fillet steak produces an incredible smoky flavour and aroma that’s sure to get your mouth watering! To start, preheat your grill to high heat (230-260°C). Generously brush the steak with oil and season well with sea salt and fresh ground pepper.
For medium-rare, grill for around 4 to 5 minutes on each side, turning only once. It’s best to use tongs when handling the steak as piercing the fillet with a fork can cause the juices to escape. For perfect grill marks, rotate the steak 45 degrees halfway through cooking on each side.
Pan-Searing Fillet Steak
Pan-searing is a great method for getting a beautifully crisp crust on your fillet steak. Start by heating a heavy-based skillet over high heat until it’s almost smoking. Add a small amount of oil with a high smoke point, such as grapeseed or avocado oil.
Carefully place the fillet steak in the skillet and sear for around 3 to 4 minutes on each side for a medium-rare finish. If your cut is on the thicker side, finish cooking in a preheated 200°C oven for an extra 5 to 10 minutes, depending on how well done you prefer your steak to be.
Oven-Roasting Fillet Steak
The oven-roasted approach is an especially great method for cooking thicker cuts of fillet steak. First, make sure your oven is preheated to 200°C. Next, sear the steak in an oven-safe frying pan or skillet on high heat for 2 to 3 minutes per side.
Once both sides have been seared, put the pan or skillet in the oven. Roast the steak for 5 to 10 minutes for medium-rare. You can adjust this timing based on the thickness of the cut.
To check for doneness, use a meat thermometer for a more accurate measure. Oven temperatures can vary, which makes them an unreliable way of checking whether your steak is properly cooked.
Temperature Guide
The key to achieving your perfect steak is understanding the different levels of doneness. Once you know your preferred choice, you can continue to master it through our cooking tips and techniques!
- Rare: Seared outside, red and cool inside
- Medium-Rare: Warm red centre, slightly firmer
- Medium: Warm pink centre, more browned outside
- Well-Done: Fully cooked through, no pink, firm texture
Each level offers its own unique flavour and distinctive texture, so deciding which level of doneness is best simply boils down to personal choice.
It’s important to always use a meat thermometer when attempting different levels of doneness. It will check the internal temperature of your fillet steak and ensure a better cooking result.
Remember that the temperature will continue to rise slightly as it rests, so it’s good practice to remove the steak from heat when it’s just below your target temperature. Read our cooking temperature guide for more information.
Resting and Serving
After cooking, it’s good to let your fillet steak rest for between 5 to 10 minutes. The reason for this is that it allows the juices to redistribute throughout the meat, ensuring the steak stays tender and full of wonderful flavour. To help maintain the heat, cover it loosely with foil.
Once it’s ready to serve, slice the steak against the grain to maximise the tenderness. Pair your fillet steak with roasted vegetables, a crisp salad, or creamy mashed potatoes for a complete, hearty meal. If you’re looking to impress, top with some herb butter or a cheeky drizzle of red wine reduction.
Other Meat Cuts
Book Your Table at The Meat & Wine Co
While the act of cooking steak can be a rewarding experience, we all know simply enjoying it is even better! Take the step of cooking out of the way and experience unforgettable fillet steak at The Meat & Wine Co in Mayfair, enriched by an indulgent warm atmosphere.
From traditional classics to bold contemporary twists, our menu has something that suits every palate. Book your table now to feast on the finest steaks in London town!