fillet steak cooking time

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

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