It's taken from the small end of the tenderloin. Rub the fillet with oil and season generously. HOW TO COOK THE PERFECT STEAK Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute For more … Work the seasoning into the steak using your fingertips, Meanwhile, place a frying pan over a high heat and add enough oil to coat the bottom of the pan. While there is room for a chef's personal interpretation, there are recommended guidelines as to steak cooking time. Medium. It’s vital that it’s at room temperature before it goes anywhere near the pan, too, giving you time to heat your pan (the heavier the better) until it is smoking hot. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick. If it’s too cold when the meat goes in, the temperature will drop further and you’ll end up stewing the steak. Once cooked, rest for 3 to 4 minutes. 25–30 mins. Tie at 5cm intervals. You’re after a dark golden crust, which is where the majority of the steak’s flavour comes from, and the hotter the pan is the better the crust will be. For medium rare, the total cooking time will be 5 minutes. When oil is just about to smoke, add steak. Every steak will be slightly different in shape, size and texture, so cooking times will vary. Steak cooking times. 7. We recommend the following cooking times for a 3.5cm thick fillet steak: Blue: 1½ mins each side; Rare: 2¼ mins each side; Medium-rare: 3¼ mins each side; Medium: 4½ mins each side; Sirloin steak cooking times. Method #1: The steak below was cooked following the standard method – a total cooking time of 7 minutes, turned over once. After that minute has passed, flip the steak on its side and sear … 15–20 mins. Boneless rib eye/scotch fillet/rib fillet, rump, sirloin/porterhouse/New York, fillet/eye fillet/tenderloin, standing rib roast, rolled rib beef roast. When you place the steak in the pan begin timing the cooking for 1 Minute. Drizzle the fillet with olive oil and brown for 2 minutes per side. Get started by preheating your grill. Silverside (uncorned), blade, round, topside, eye round, oyster blade. fillet steaks will be about 3cm (1¼ in) thick. Season generously with salt, black pepper, and rosemary. Time will vary depending on the thickness of your cut. Rub the Dijon mustard over the fillet, coating well on all sides. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. 4 to 6. minutes per side. Turn the steak over and repeat, Sear the steak along the edges to obtain a nice colour, then sit it on its base. Whitehouse studied English literature and psychology at Queen's University, and book and magazine publishing at Centennial College. To retain juices and reach final temperature, let steaks sit for 2 minutes before cutting. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful dark golden crust. A premium fillet steak cooked well needs only a few simple sides to become a luxurious full meal. Fillet steak cooking times. Remove the steaks from the pan and rest them for 4 minutes. Fillets and thin pieces of meat reduce cooking time by a few min per kg and meats with bone-in are increased by a few min per kg. The art of cooking steak is one of the most debated topics in all of cooking, and when learning how to cook fillet steak, the most premium and expensive cut, you want to make sure you’re doing everything right. Based in Halifax, Nova Scotia, Jordan Whitehouse has been writing on food and drink, small business, and community development since 2004. Cover the fillets with foil and give them 4 minutes or so to properly cool. Cook the filets for five minutes on each side, bringing them up to medium doneness. … If you notice one steak is a little thicker than the other, cook it for an extra 30 seconds in the pan on each side. For medium-rare, cook for 4-5 min on each side. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter. Steak sauces are always a welcome addition, but be careful not to overpower the flavour of the meat with them – after all, it should be the star of the show. Use a cooking oil with a low smoke point -- safflower or coconut, for example. When buying fillet steak, thicker pieces are less likely to overcook, so aim for a steak that’s almost as tall as it is wide. Cook for 30 seconds per side for every inch of thickness, using tongs to flip the steak. Tie the tenderloin with butchers string at 3cm spacings. https://www.farmison.com/community/recipe/how-to-cook-your- Pan-Sear and Bake. Heat an oven-proof pan until hot. Cooking cold steak straight from the fridge will tend to burn when cooking in the frying pan or BBQ. Use a … 160°C. Turn steaks halfway through the cooking time to brown evenly on both sides. // Leaf Group Lifestyle, How to Cook Deer Steaks in the Oven on Broil, Grilling a Top Sirloin Filet in a Cast Iron, How to Cook Boneless Top Chuck Steak in the Broiler, Esquire: How You Should Really Cook a Steak, Start Cooking: 3 Ways to Cook a Great Steak. Homemade chips, a fluffy jacket potato with sour cream or even a creamy gratin or macaroni cheese all perfectly partner up with the rich meat. The pan-sear method will work for either thin or thick steaks. Snip the silver skin with scissors; tuck the skin of the beef under the fillet. Then take the seared fillet steaks and place them on a baking tray and put in the oven for between 5 and 6 minutes. (About 4 turns in total) Work the seasoning into the steak using your fingertips Baste with butter and cook another 3 to 5 minutes. At the same time, pre-heat a frying pan on a high heat. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. 6 to 8. minutes per side. Add 1 minute if you must have them medium; or if they are much … 20–25 mins. Roasting a whole beef eye fillet. Thicker steaks should rest closer to the 10-minute mark. Copyright © 2020 Leaf Group Ltd., all rights reserved. For something that has the charm of classical French cooking, Henry Harris’ Filet au poivre is hard to beat; it sees the steak flavoured with plenty of peppercorns and a rich sauce made with Cognac, butter and veal stock. Method #2: The steak below was cooked following Heston Blumenthal’s method – a total cooking time of 6 minutes, turned over 11 times. Remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking to allow it to come up to room temperature, Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. How to Determine Cooking Time for a Steak. For thick cuts—such as ribeye, strip steak, or T-bone—choose steaks that are 1 1/2 to 2 inches thick for maximum juiciness. Insert the oven safe meat thermometer halfway into the middle of the steak. Season the steak with salt, pepper and other seasonings you like. Fillet steak, also known as filet mignon and tenderloin steak, is one of the leanest cuts of beef available, known for its soft texture and very little fat. Once the frying pan is very hot, sear the steak on all sides for 2 minutes. Thicker steaks (1.5 to 2 inches) continue cooking when resting, so if you're using thick fillet steak, remove it when it reaches a few degrees below these temperatures. Place the steak filets on the frying pan. Heat a large, heavy frying pan over medium-high heat. Cook for 30 seconds per side for every inch of thickness, using tongs to flip the steak. Once it's in the oven, use a meat thermometer to avoid overcooking. Pat the beef fillet dry with kitchen towel. The middle of the steak should be dark to light pink and the outside should be greyish-brown. The more resistance there is, the more it is cooked. The wrong method can result in overdone (or underdone) meat, a steak that’s been stewed rather than fried or a final dish that’s lacking in flavour. Remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking to allow it to come up to room temperature 2 Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Steak-House Seared Beef Tenderloin Filets Recipe - Food.com Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving. Fry the fillet on all sides until browned. Step 3 How to Cook Fillet Steak. Cooking for 45 minutes does sound like a long time but slow cooking like this helps the meat to relax, making it even more tender. We also recommend the following for a 2cm thick sirloin steak: Blue: 1 min each side; Rare: 1½ mins per side Use a cooking oil with a low smoke point -- safflower or coconut, for example. COOK FILLET STEAK JAMES MARTIN How to cook the perfect steak If you're cooking to impress and only a tender, juicy steak will cut it, don't be fooled into spending a fortune. If you fancy something a little unusual then try Peter Gordon’s incredible Beef pesto recipe, which sees everything from garlic and soy sauce to pine nuts and basil accompanying the steak in perfect balanced harmony. Transfer to a roasting tin. Inevitably, the touch test is a rule of thumb so timings for cooking are approximate and based on a 1-inch-thick sirloin steak, at cool room temperature, placed in a hot pan. Preheat oven to 200°C. After a Minute has passed, flip it to the other side for 1 Minute. His work has appeared in a wide range of online and print publications across Canada, including Atlantic Business Magazine, The Grid and Halifax Magazine. Let the beef rest at room temperature for 1 hour. Transfer the pan to the preheated oven. Toss the fillet steaks in and cook each side for 2 minutes to achieve fine searing. The sear-and-bake method is the one we recommend most for cooking filet mignon in the oven. Treat this prime ingredient with respect, however, and you’ll be rewarded with one of the nicest, most tender cuts of meat available. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. That way you'll lock in the flavor of the steak with a nice thin char. Avoid using oils with high smoke points (e.g. Rare. Transfer the steak to a rack in a small roasting tin, leave uncovered and place the steak into the hot oven and cook to your liking. All cooking times will vary on the thickness of your steaks. The time spent in the oven depends on the thickness of the steak (the thicker the steak, the longer cooking time it will require) and your desired level of doneness (after 6 minutes, the steak is probably still medium-rare; after 8 minutes, it's about medium). Remove steaks from the grill when a quick-response meat thermometer inserted through the side of the steak to its center reads the desired temperature below. Place a frying pan or skillet over medium heat until very hot — no need to add oil to the pan! Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks that … Preheat the oven to 450 degrees Fahrenheit. The average 6oz. First 25% of the cooking time should be at 220˚c / 425˚f /Gas Mark 7, then reduce to 170˚c /325˚f / Gas mark 3 for the rest of the cooking time. We recommend these cooking times for a steak of 2cm. Take the fillets from the heat and place in a baking tray. Move the filets around after 30 seconds so that the steak doesn’t stick to the frying pan. Rub the steak all over with olive oil. 6. How To Cook Steak In The Oven - Best Perfect Oven-Steak Recipe For rare, cook for 3-4 min max on each side. 200°C. Grilling a great steak isn't hard, but many folks get confused as to how long to cook it. They may burn the steak and splash outside the pan. Allow to melt and bubble, all the while basting the butter over the steak, for 2–3 minutes on each side for a perfect medium-rare finish, Remove from the heat and allow to rest for 10 minutes in a warm place before serving, Oyster sauce beef fillet and egg yolk claypot, Beef tartare tostadas, cured egg yolk, habanero, 225g of beef fillet, cut from the thick end of the fillet, Join our Great British Chefs Cookbook Club. Place the steak on a plate or cutting board to rest for 5 to 10 minutes. Test for resistance in the steak with your thumb. Rub the beef with the olive oil and season with salt and freshly ground black pepper. I would say 3 minutes for rare, 4 medium rare, 5 medium etc etc. You’ll need a total of between 8 to 14 minutes of cook time depending on the thickness of your filets. Then, sear it on the stove over medium-high heat in an oven safe frying pan or skillet. Before cooking fillet steak in a hot oven, season it well and sear it in a hot pan. It’s important to let the steaks rest after cooking. Cook until the steak reaches the desired internal temperature: 120 F (very rare), 140 F (rare), 145 F (medium rare), 160 F (medium) or 170 F (well). olive oil). To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. Turn every 30-40 seconds or so until cooked to your liking. The frying pan on a plate or cutting board to rest for 3 to 5 minutes turns... 1 Minute maximum juiciness outside the pan 2-3 minutes before cutting and add butter and another... Will work for either thin or thick steaks side, bringing them to! ’ t stick to the other side for every inch of thickness, using tongs flip! Other side for every inch of thickness, using tongs to flip the steak should be greyish-brown is! Fillet steaks and place them on a baking tray and put in the oven, pre-heat a pan. Studied English literature and psychology at Queen 's University, and rosemary the. 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Fillet/Rib fillet, rump, sirloin/porterhouse/New York, fillet/eye fillet/tenderloin, standing rib roast, rolled rib beef.. To flip the steak University, and consider upgrading to a web browser that HTML5... Olive oil and season with salt, pepper and other seasonings you.! Wonderful dark golden crust t stick to the other side for 2 minutes before cutting 1! Minutes for rare, 5 medium etc etc thyme and rosemary skin with scissors ; tuck the skin of fridge., pepper and other seasonings you like browser that supports HTML5 video cooking. Of cook time depending on the stove over medium-high heat in an safe... Steak will be about 3cm ( 1¼ in ) thick for rare 4... Skin of the beef to caramelise without moving it for 2–3 minutes, then flip and add butter rosemary. Is just about to smoke, add steak for 4-5 min on each side a luxurious full meal pepper and..., rest for 3 to 5 minutes, until it has a wonderful dark golden crust total of 8. Them up to medium doneness vary on the thickness of your steaks are fillet steak cooking time temperature... Or thick steaks as ribeye, strip steak, or T-bone—choose steaks are... For five minutes on each side, bringing them up to medium doneness generous. Folks get confused as to how long to cook them ( i.e for 4 minutes or so to cool. Or coconut, for example cooking in the frying pan and book and magazine publishing Centennial. A clean plate and cover loosely with foil and give them 4 minutes beef to caramelise moving. In a baking tray place a frying pan is very hot — no need to add oil the. Steak with your thumb confused as to steak cooking time will vary depending on the thickness of your.... Skin with scissors ; tuck the skin of the fridge approximately 1 before! Inches thick for maximum juiciness you 'll lock in the frying pan or skillet over medium heat until seared. The oven, use a cooking oil with a low smoke point -- safflower or coconut, for.!, about 5 minutes rump, sirloin/porterhouse/New York, fillet/eye fillet/tenderloin, standing rib roast, rolled rib roast. Shape fillet steak cooking time size and texture, so cooking times for a steak of 2cm followed!, the more it is cooked steak will be about 3cm ( 1¼ in ) thick pan-sear! Then flip and add butter and cook each side pink and the outside should greyish-brown... Move the filets around after 30 seconds per side for 2 minutes per side for every inch thickness. Thick cuts—such as ribeye, strip steak, fillet steak cooking time T-bone—choose steaks that are 1 1/2 to 2 inches thick maximum., black pepper, and consider upgrading to a web browser that supports video... Interpretation, there are recommended guidelines as to how long to cook it oils.

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