How To Cook The Perfect Fillet Steak (The Easy Way)
Juicy, succulent and melt-in-your-mouth tender, a fillet steak (or filet mignon) is something we often save for a posh meal out – but it’s actually very simple to cook at home.
All you need to cook fillet steak is two things: High heat and constant attention. Cook it right, and it’s the most tender steak there is, with a delicate but rich flavour that’s perfect if you prefer a leaner cut of beef.
So if fillet steak is on your menu tonight, here’s how to cook it like a professional.
Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. This is really important, as bringing it to room temperature will give you a much more even cook!
Step 2: Heat a large, dry wide-based pan until it’s ripping hot! While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. Then place your steak in the (very hot!) pan, and don’t touch or move it while it cooks. This will help it develop a lovely golden brown crust.
Top tip! Fillet steaks are usually thicker than a sirloin or ribeye, so they take a little longer to finish cooking.
Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. Turn the steak more regularly to prevent burning.
Top tip! Every steak will be slightly different in shape, size and texture, so cooking times will vary. 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.
For rare, cook for 3-4 min max on each side.
For medium-rare, cook for 4-5 min on each side.
For medium, cook for 5-6 min on each side.
Step 5: Rest your meat! Resist digging in straight away, as resting improves the flavour and juiciness of your steak. Transfer to a plate, cover loosely with tin foil and set aside somewhere warm for at least 5 minutes.
We all have our favourite way to eat steak – whether that’s with zingy chimichurri and a sweet potato wedges, or alongside polenta chips and mushroom sauce. Or my personal favourite, our 21-Day Aged Fillet Steak with Chunky Chips and a creamy peppercorn sauce, which happens to be on the menu until 15 June.
Need an occasion? We’ve created a guide on How To Host A Gourmet Night Out In Lockdown, to make a steak this good feel really special. However you choose to serve it, follow our easy steps and you’re sure to sear a juicy, succulent fillet steak just the way you like it – every single time.