Perfect Fillet Steak

Insider chef knowledge you need to know

The fillet steak needs no introduction.

The most premium of all steaks.

A few questions answered by our Chef:

1. Why is fillet the most expensive cut?
A. The fillet is the least worked muscle - Meaning it is the most tender steak. It is cut from a cow carcase's tenderloin muscle, located towards the back of the rib cage. The fillet is also half the size of other cuts of steak (Sirloin & Ribeye) = All of these factors and more mean for the premium price tag.

2. What steak would a chef choose?
A. Personally, I like a ribeye as the marbling and flavour runs through the steak. The fat creates the flavour. However I do change it up and enjoy Sirloin and fillet equally as much. It's all mood dependant!

3. How should steak be cooked?
A. Steak should NEVER be cooked well done. You are effectively drying out the meat losing flavour and tenderness. Whether it be Rare, Medium rare or Medium as long as its pink in the middle you will enjoy your steak. For optimum quality I would recommend Rare or medium rare.

AuthorNick
Category
DifficultyBeginner
Yields1 Serving
Prep Time5 mins
Cook Time5 mins

Shopping list

 1 Fillet Steak
 Oil
 Good quality salt & pepper

Method

Top Tips
1

Must watch YouTube video.

2

Get steak to room temperature (Out the fridge for 3 hours or more before cooking)

3

Oil the steak not the pan

4

Season before and after

5

Cook in a very hot pan

6

After searing each side add butter and baste the steak

7

Once cooked let rest for a minimum of 5 minutes - NO FOIL

8

Most importantly DON'T OVERCOOK YOUR STEAK!

Ingredients

 1 Fillet Steak
 Oil
 Good quality salt & pepper

Directions

Top Tips
1

Must watch YouTube video.

2

Get steak to room temperature (Out the fridge for 3 hours or more before cooking)

3

Oil the steak not the pan

4

Season before and after

5

Cook in a very hot pan

6

After searing each side add butter and baste the steak

7

Once cooked let rest for a minimum of 5 minutes - NO FOIL

8

Most importantly DON'T OVERCOOK YOUR STEAK!

Perfect Fillet Steak

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