Beef fillet is one of the most tender, luxurious cuts of meat you can cook at home. Whether you’re preparing a special dinner or just want to treat yourself, knowing how to cook beef fillet properly will guarantee a juicy, flavorful result every time. In this guide, I’ll walk you through everything from preparation to cooking and serving, with easy-to-follow tips and recipes.
What Is Beef Fillet?
Beef fillet, often confused with beef tenderloin, is the most tender part of the cow because it comes from a muscle that does very little work. The fillet mignon is a specific portion of the tenderloin, prized for its delicate texture and mild flavor. It’s perfect for roasting whole or cutting into steaks.
Preparing Your Beef Fillet
Before cooking, it’s important to bring the beef fillet to room temperature. Take it out of the fridge about 30 minutes before you start cooking. This helps it cook evenly.
Seasoning and Herb Rub
A simple seasoning of salt, cracked black pepper, and fresh herbs like rosemary, thyme, or basil works beautifully. You can create a herb crust by finely chopping herbs and pressing them onto the fillet after searing, which adds an aromatic touch.
Cooking Methods for Beef Fillet
1. Searing
Start by heating olive oil and butter in a heavy pan over medium-high heat. Sear the fillet on all sides, including the ends, for about 2-3 minutes per side until it develops a rich, brown crust. This step locks in the juices and adds flavor.
2. Roasting
Preheat your oven to around 200-220°C (400-425°F). After searing, transfer the fillet to a roasting pan or keep it in your oven-safe skillet. Roast according to your preferred doneness:
– Rare: 10-15 minutes (internal temp ~52°C)
– Medium-rare: 20 minutes (internal temp ~57°C)
– Well done: 25 minutes or more (internal temp ~63°C+)
Use a meat thermometer for accuracy. Insert it into the thickest part of the fillet without touching the pan.
3. Resting
Once cooked, remove the fillet from the oven and cover it loosely with foil. Let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, keeping it moist and tender when sliced.
Serving Suggestions
Slice the fillet into medallions about half an inch thick. Serve with classic sides like roast potatoes, steamed vegetables, or a fresh salad. A horseradish cream or peppercorn sauce complements the beef beautifully.
Bonus: Simple Pepper Sauce Recipe
For a quick sauce, combine Dijon mustard, soy sauce, Worcestershire sauce, green peppercorns, beef stock, cooking cream, and butter in a saucepan. Simmer gently until thickened. This sauce adds a creamy, tangy kick to your beef fillet.
Tips for Perfect Beef Fillet Every Time
– Use a high-quality, lean cut of beef fillet.
– Don’t skip the searing step-it’s key for flavor.
– Use fresh herbs and garlic to enhance the taste.
– Always rest the meat before slicing.
– Adjust cooking times based on the size and thickness of your fillet.
– Use a meat thermometer for precise doneness.
With these steps, you can confidently cook a tender, juicy beef fillet that impresses every time.
Enjoy your delicious beef fillet feast!