Fillet steak recipe | Jamie Oliver recipes (2024)

FAQs

How to cook the perfect fillet steak with Jamie Oliver? ›

What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute.

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.

For a fillet steak that is around 3cm-4cm thick, cook as per the instructions above, but cook for a total of about 7 minutes, turning every minute. This will give you a medium rare steak. Cook for an extra 30-45 seconds each side for medium. Anything above that and it will start to be too overdone to be juicy.

Best cooking fat for steak

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Cook the steak in a super-hot preheated skillet—the oil should be almost smoking before you add the meat. Be patient! A deep, crusty sear will take about 3 to 5 minutes per side. Tip: Season the steak with salt and pepper for about 45 minutes to 1 hour, refrigerate, pat dry and then sear.

How long do you cook filet for medium? ›

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes.

Massage your beef fillet steak with a little duck or goose fat, creating a very thin layer over the meat. Cook your beef fillet steak over high heat turning the steak only once after a rich, golden crust has formed. Cook your beef fillet steak 4 to 5 minutes each side for medium rare.

for Filet Mignon

Remember to fully thaw your steaks. Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

Pat steaks dry with paper towel, drizzle with a bit of oil and season with a good pinch of salt and pepper. Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins.

Fillet / Rib Eye / Sirloin / Rump

Pre-heat the oven to 180 – 190 0C / 350 – 375 0C / gas mark 5 and cook for 10 minutes for rare, 15 minutes for medium and 20 minutes for well done.

Meanwhile to cook the steaks heat a fry pan over a medium heat until hot then add the oil. When the oil is hot, add the steaks and cook on both sides for 2 to 3 minutes. Add the butter and as it foams, nappe over the steaks. Season with salt and pepper and rest for 5 minutes before serving with the potatoes.

The fillet is the small muscle attached to the underside of the sirloin. It is the least exercised muscle on the animal therefore is very tender but may have less flavour than muscles that have been worked. Fillets consist of two muscles – they are thin at one end and thick at the other.