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Grid Iron Meat

How to Cook Beef Centre Cut Fillet

The centre cut fillet is the most tender part of the beef, prized for its buttery texture and subtle flavour. This premium cut deserves a simple, precise cooking method to showcase its natural qualities. Whether seared and roasted for an elegant dinner or grilled for a special occasion, the centre cut fillet delivers an unforgettable eating experience.

INGREDIENTS
  • 1kg beef centre cut fillet, trimmed
  • 2 tbsp neutral oil (rapeseed or sunflower)
  • 50g unsalted butter
  • 2 garlic cloves, lightly crushed
  • 2 sprigs fresh thyme or rosemary
  • Sea salt and freshly ground black pepper
METHOD

  1. Remove the fillet from the fridge 1 hour before cooking to bring it to room temperature.
  2. Preheat the oven to 200°C fan (220°C conventional) / Gas 7.
  3. Pat the fillet dry with kitchen paper and season generously with salt and pepper.
  4. Heat a large ovenproof frying pan over high heat. Add the oil.
  5. Sear the fillet for 2–3 minutes on each side until well browned.
  6. Add the butter, garlic, and thyme/rosemary to the pan. Baste the fillet with the melted butter for 1–2 minutes.
  7. Transfer the pan to the oven and roast for:
    • Rare: 18–20 minutes (internal temp 50–52°C)
    • Medium-rare: 22–24 minutes (internal temp 55–57°C)
    • Medium: 26–28 minutes (internal temp 60–63°C)
  8. Rest the fillet, loosely covered with foil, for 15 minutes before slicing.

Adjustment for 500g fillet: Reduce oven cooking time by approximately one-third:

  • Rare: 12–14 minutes
  • Medium-rare: 15–17 minutes
  • Medium: 18–20 minutes

Multi-Cooker Option

Ninja Foodi / Multi-Cooker: Use the Sear/Sauté function to brown the fillet as above. Switch to Bake/Roast mode at 200°C and cook until desired internal temperature is reached (see timings above). Always rest before slicing.

Shop for Ingredients

Native Breed Beef – Fillet – Centre Cut – 1kg

The most tender cut of beef, expertly trimmed from the heart of the fillet. Sourced from native breed cattle raised on North Yorkshire pastures and dry-aged for a minimum of 28 days in Himalayan rock salt, this cut is full of rich, delicate flavour.

Perfect roasted whole, sliced into thick fillet steaks, or wrapped in pastry for a luxurious Beef Wellington.

£89.50

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Native Breed Beef – Fillet – Centre Cut – 510g

As the name describes, cut from the centre of the beef fillet. Perfect for beef Wellington and Chateaubriand, our fillet is from grass fed, native breed beef from North Yorkshire farms. The fillet will also have been dry aged for a minimum of 28 days to intensify the flavour and tenderise the meat. All the sinew will be trimmed from the cut before sending out.

£45.90

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What sides and matches work well with this?

Sides:

  • Dauphinoise potatoes – Thinly sliced potatoes baked in cream and garlic.
  • Charred asparagus – Lightly seasoned with sea salt and lemon.
  • Buttered baby carrots – Finished with fresh parsley.
  • Wild mushroom fricassée – Earthy and rich.
  • Yorkshire puddings – Perfect for soaking up juices.
  • Watercress salad – With a mustard vinaigrette for freshness.

Matches:

  • Flavours: black pepper, horseradish, red wine jus, truffle, garlic.
  • Ingredients: mushrooms, shallots, root vegetables, herbs.
  • Sauces: béarnaise, peppercorn, bordelaise.

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Preparation Time: 10 minutes
Cooking Time: 25–40 minutes plus resting time (depending on size and doneness)

Hot Tips

  • Tie the fillet with butcher’s string to maintain an even shape.
  • Use a digital thermometer for perfect doneness.
  • Resting is essential – it redistributes juices for a tender result.
  • For extra flavour, marinate in olive oil, garlic, and herbs for 24 hours before cooking.

Pairings

Red Wine:

  • Bordeaux – Structured tannins and dark fruit complement the richness.
  • Barolo – Complex, savoury, and perfect for a premium cut.
  • Syrah/Shiraz – Peppery depth to match the fillet’s flavour.

White Wine:

  • Oaked Chardonnay – Creamy and rich, pairs with buttery sauces.
  • Viognier – Aromatic, with a hint of spice.
  • White Rioja – Subtle oak and freshness.

Beer & Cider:

  • Stout – Roasted malt complements the seared crust.
  • Amber ale – Balanced malt sweetness.
  • Medium-dry cider – Crisp with gentle fruitiness.

Non-Alcoholic:

  • Sparkling grape juice.
  • Rosemary and lemon tonic.
  • Cold brew iced tea with citrus.

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