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