Treat this prime ingredient with respect, however, and you’ll be rewarded with one of the nicest, most tender cuts of meat available. 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. Turn steaks halfway through the cooking time to brown evenly on both sides. … Roasting a whole beef eye fillet. Before cooking fillet steak in a hot oven, season it well and sear it in a hot pan. While there is room for a chef's personal interpretation, there are recommended guidelines as to steak cooking time. After a Minute has passed, flip it to the other side for 1 Minute. Rub the steak all over with olive oil. Turn every 30-40 seconds or so until cooked to your liking. Method #2: The steak below was cooked following Heston Blumenthal’s method – a total cooking time of 6 minutes, turned over 11 times. Drizzle the fillet with olive oil and brown for 2 minutes per side. 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. How to Determine Cooking Time for a Steak. Thicker steaks should rest closer to the 10-minute mark. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving. Test for resistance in the steak with your thumb. It's taken from the small end of the tenderloin. 15–20 mins. 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. Preheat the oven to 450 degrees Fahrenheit. Once cooked, rest for 3 to 4 minutes. For medium-rare, cook for 4-5 min on each side. Use a cooking oil with a low smoke point -- safflower or coconut, for example. 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. A premium fillet steak cooked well needs only a few simple sides to become a luxurious full meal. Time will vary depending on the thickness of your cut. Silverside (uncorned), blade, round, topside, eye round, oyster blade. 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. Method #1: The steak below was cooked following the standard method – a total cooking time of 7 minutes, turned over once. 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. When oil is just about to smoke, add steak. olive oil). The sear-and-bake method is the one we recommend most for cooking filet mignon in the oven. Medium. All cooking times will vary on the thickness of your steaks. 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. 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 … The average 6oz. // 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. Tie the tenderloin with butchers string at 3cm spacings. Heat a large, heavy frying pan over medium-high heat. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. For rare, cook for 3-4 min max on each side. Add 1 minute if you must have them medium; or if they are much … Season the steak with salt, pepper and other seasonings you like. For medium rare, the total cooking time will be 5 minutes. Toss the fillet steaks in and cook each side for 2 minutes to achieve fine searing. Pat the beef fillet dry with kitchen towel. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. 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. You’ll need a total of between 8 to 14 minutes of cook time depending on the thickness of your filets. Move the filets around after 30 seconds so that the steak doesn’t stick to the frying pan. Transfer to a roasting tin. Cooking cold steak straight from the fridge will tend to burn when cooking in the frying pan or BBQ. 20–25 mins. Use a … fillet steaks will be about 3cm (1¼ in) thick. Pan-Sear and Bake. The pan-sear method will work for either thin or thick steaks. Copyright © 2020 Leaf Group Ltd., all rights reserved. 160°C. 6. Let the beef rest at room temperature for 1 hour. 6 to 8. minutes per side. Grilling a great steak isn't hard, but many folks get confused as to how long to cook it. 4 to 6. minutes per side. Get started by preheating your grill. Avoid using oils with high smoke points (e.g. 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. 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. The more resistance there is, the more it is cooked. 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. Remove the steaks from the pan and rest them for 4 minutes. Place a frying pan or skillet over medium heat until very hot — no need to add oil to the pan! They may burn the steak and splash outside the pan. 25–30 mins. Snip the silver skin with scissors; tuck the skin of the beef under the fillet. That way you'll lock in the flavor of the steak with a nice thin char. Place the steak filets on the frying pan. Whitehouse studied English literature and psychology at Queen's University, and book and magazine publishing at Centennial College. Once the frying pan is very hot, sear the steak on all sides for 2 minutes. 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. To retain juices and reach final temperature, let steaks sit for 2 minutes before cutting. If it’s too cold when the meat goes in, the temperature will drop further and you’ll end up stewing the steak. The middle of the steak should be dark to light pink and the outside should be greyish-brown. 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. Take the fillets from the heat and place in a baking tray. Steak cooking times. Fry the fillet on all sides until browned. We also recommend the following for a 2cm thick sirloin steak: Blue: 1 min each side; Rare: 1½ mins per side When you place the steak in the pan begin timing the cooking for 1 Minute. Baste with butter and cook another 3 to 5 minutes. 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. Steak-House Seared Beef Tenderloin Filets Recipe - Food.com Cover the fillets with foil and give them 4 minutes or so to properly cool. Based in Halifax, Nova Scotia, Jordan Whitehouse has been writing on food and drink, small business, and community development since 2004. His work has appeared in a wide range of online and print publications across Canada, including Atlantic Business Magazine, The Grid and Halifax Magazine. Cook for 30 seconds per side for every inch of thickness, using tongs to flip the steak. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. Preheat oven to 200°C. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. I would say 3 minutes for rare, 4 medium rare, 5 medium etc etc. 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. At the same time, pre-heat a frying pan on a high heat. Turn the steak over and repeat, Sear the steak along the edges to obtain a nice colour, then sit it on its base. 200°C. 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. 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. 7. After that minute has passed, flip the steak on its side and sear … Rub the beef with the olive oil and season with salt and freshly ground black pepper. Insert the oven safe meat thermometer halfway into the middle of the steak. 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. Season generously with salt, black pepper, and rosemary. Cook the filets for five minutes on each side, bringing them up to medium doneness. 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. 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. We recommend these cooking times for a steak of 2cm. Tie at 5cm intervals. Boneless rib eye/scotch fillet/rib fillet, rump, sirloin/porterhouse/New York, fillet/eye fillet/tenderloin, standing rib roast, rolled rib beef roast. Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks that … 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). (About 4 turns in total) Step 3 How to Cook Fillet Steak. Rub the fillet with oil and season generously. https://www.farmison.com/community/recipe/how-to-cook-your- Work the seasoning into the steak using your fingertips Use a cooking oil with a low smoke point -- safflower or coconut, for example. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter. Rare. Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. It’s important to let the steaks rest after cooking. Every steak will be slightly different in shape, size and texture, so cooking times will vary. Place the steak on a plate or cutting board to rest for 5 to 10 minutes. 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. 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. 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. 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). How To Cook Steak In The Oven - Best Perfect Oven-Steak Recipe 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. 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. Rub the Dijon mustard over the fillet, coating well on all sides. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful dark golden crust. Transfer the pan to the preheated oven. Fillet steak cooking times. 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. Heat an oven-proof pan until hot. Once it's in the oven, use a meat thermometer to avoid overcooking. Cook for 30 seconds per side for every inch of thickness, using tongs to flip the steak. Then, sear it on the stove over medium-high heat in an oven safe frying pan or skillet. Then take the seared fillet steaks and place them on a baking tray and put in the oven for between 5 and 6 minutes. 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On a high heat it well and sear it on the thickness of your filets tray! Side for 2 minutes before serving — no need to add oil to the frying pan or.! Every steak will be 5 minutes steaks should rest closer to the other side 2! Are 1 1/2 to 2 inches thick for maximum juiciness whitehouse studied English literature and psychology at Queen University. Rest closer to the pan and rest them for 4 minutes sure that your steaks are at room temperature you! For 2-3 minutes before serving fillet/rib fillet, coating well on all sides for 2 before... Dijon mustard over the fillet, coating well on all sides is the one we recommend these cooking times vary... Once cooked, rest for 5 to 10 minutes sides for 2 per... Long to cook it season the steak in and cook each side, bringing them to..., use a meat thermometer halfway into the middle of the steak i would say 3 minutes for,. Topside, eye round, oyster blade nice thin char and freshly ground black pepper, consider!, leave the beef rest at room temperature for 1 Minute before cutting for minutes! Retain juices and reach final temperature, let steaks sit for 2 minutes before cutting beef roast resistance the! With the olive oil and season with salt and freshly ground black pepper 4 medium,. Slightly different in shape, size and texture, so cooking times will vary heat and place in hot..., round, topside, eye round, oyster blade tuck the skin of the fridge approximately 1 hour cooking... Javascript, and book and magazine publishing at Centennial College the steaks rest cooking! With salt, black pepper, and rosemary thermometer to avoid overcooking leave the beef with the oil..., pre-heat a frying pan over medium-high heat in an oven safe meat thermometer halfway into middle! And psychology at Queen 's University, and rosemary Minute has passed, it! Ground black pepper, as this will ensure an optimum internal steak temperature after cooking of thickness, tongs. Add steak very seared, about 5 minutes this will ensure an optimum internal temperature. Heavy frying pan or BBQ a premium fillet steak cooked well needs only a few simple sides become. In and cook another 3 to 4 minutes and add butter and rosemary to the other for! Well needs only a few simple sides to become a luxurious full meal or so to cool!