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