Discover the secrets to cooking the perfect fillet steak with our step-by-step guide. Whether you prefer it rare or well done, we’ll show you how to achieve restaurant-quality results at home. From mastering the ideal cooking techniques to pairings, this guide ensures a tender, juicy steak every time. Perfect for both seasoned cooks and beginners.
Ingredients:
Preparation: Remove the fillet steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
Season: Pat the steak dry with a paper towel. Season both sides generously with salt and freshly ground black pepper. If you like, you can add minced garlic or fresh herbs for extra flavour.
Preheat: Heat a heavy skillet or frying pan over high heat. Add a small amount of olive oil or butter and let it heat until it's almost smoking. Make sure your pan is really hot for that perfect sear.
Sear: Place the seasoned fillet steak in the hot pan. For a standard 1-inch thick fillet, sear it for about 2-3 minutes on each side for a rare steak, 4-5 minutes for medium-rare, or 6-7 minutes for medium. Adjust the time based on your preferred doneness.
Rest: Once cooked to your liking, remove the steak from the pan and place it on a warm plate. Cover it loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
Slice and Serve: After resting, slice the fillet steak against the grain for maximum tenderness. Serve it with your favorite sides – perhaps some roasted vegetables or a simple salad.
Remember, the key to a perfect fillet steak is high heat for a good sear, proper seasoning, and allowing it to rest. Enjoy your premium-quality steak from Grid Iron Meat cooked to perfection!
Here are some delicious pairings:
Mushroom Sauce: A creamy mushroom sauce made with button or wild mushrooms, cream, and a touch of white wine adds a luxurious touch to your fillet steak.
Peppercorn Sauce: A rich and peppery sauce made with crushed black peppercorns, cream, and a splash of brandy is a classic choice.
Stilton Cheese: Crumble some Stilton cheese over your cooked fillet steak for a bold and tangy contrast to the meat's richness.
Red Wine: A good-quality English red wine, such as a Pinot Noir or a robust Cabernet Sauvignon, pairs beautifully with fillet steak.
Roasted Vegetables: Roasted seasonal vegetables like carrots, parsnips, and Brussels sprouts provide a healthy and flavorful side dish.
Mashed Potatoes: Creamy mashed potatoes, especially if they're made with butter and cream, are a comforting accompaniment.
English Mustard: A dollop of English mustard, known for its sharp and spicy kick, can cut through the steak's richness.
Yorkshire Puddings: If you're feeling particularly British, serve your fillet steak with Yorkshire puddings and a hearty gravy.
Watercress Salad: A peppery watercress salad with a light vinaigrette dressing can provide a refreshing contrast to the steak.
Crispy Onion Rings: For a bit of crunch and sweetness, consider serving crispy onion rings on the side.
When it comes to fillet steak, it's important to complement its tender and mild flavour with ingredients that enhance, rather than overpower, its natural qualities. Here are some ingredients that pair exceptionally well with fillet steak:
Herbs and Spices:
Rosemary: A sprig of fresh rosemary or a sprinkle of dried rosemary can add a delightful earthy aroma to your fillet steak.
Thyme: Fresh thyme leaves or dried thyme can bring a subtle herbal note to the dish.
Black Peppercorns: Coarsely crushed black peppercorns can create a classic crust on the steak.
Garlic:
Roasted Garlic: Roasted garlic cloves or a garlic butter sauce can infuse the steak with a gentle garlic flavour.
Mushrooms:
Wild Mushrooms: Sautéed wild mushrooms, such as chanterelles or porcini, complement the steak's richness.
Wine and Spirits:
Red Wine: A good-quality red wine, like a Cabernet Sauvignon or Merlot, can be both a cooking liquid and a pairing option.
Brandy or Cognac: A splash of brandy or cognac can be used to create a luxurious pan sauce.
Cheese:
Blue Cheese: Crumbled blue cheese, such as Stilton or Gorgonzola, can provide a bold and creamy contrast.
Parmesan: Shaved Parmesan can be a tasty garnish.
Mustard:
Dijon Mustard: A dollop of Dijon mustard can add a tangy kick to your steak.
Butter:
Compound Butter: Create your own compound butter by mixing butter with herbs like parsley or chives. Place a slice on top of the cooked steak for added richness.
Balsamic Vinegar:
A balsamic reduction drizzle can add a sweet and tangy element.
Asparagus:
Grilled or roasted asparagus spears make a wonderful side dish.
Potatoes:
Creamy mashed potatoes or crispy roasted potatoes are classic accompaniments.
Sautéed Spinach:
Quickly sautéed spinach with garlic and a squeeze of lemon juice can provide a fresh contrast.
Cherry Tomatoes:
Roasted cherry tomatoes can add a burst of sweetness and acidity.
Red Wine:
Cabernet Sauvignon: Known for its bold and rich character, it pairs well with the robust flavour of fillet steak.
Merlot: A smoother and slightly fruity option that harmonises nicely with the steak's mild taste.
Shiraz/Syrah: Offers a peppery note that complements the meat's savouriness.
Malbec:
A full-bodied and fruity wine, often with notes of blackberries and plums, that pairs beautifully with steak.
Pinot Noir:
A lighter red wine with bright acidity, which can be a good choice if you prefer a more delicate pairing.
Port Wine:
A fortified wine, such as Ruby or Tawny Port, can be a delightful match with a rich fillet steak.
Whisky:
Consider a good Scotch whisky, neat or on the rocks, to sip alongside your steak. The smoky and complex flavours can complement the meat.
Beer:
Stout: The rich and roasted notes of a stout can complement the steak's charred crust.
Bitter Ale: A classic British bitter can be a refreshing and malty accompaniment.
Cider:
If you prefer something lighter, a crisp and dry cider can work well, especially with pork fillet steak.
Sparkling Water:
For a non-alcoholic option, sparkling water with a slice of lemon or lime can cleanse the palate between bites.
Redcurrant or Blackcurrant Cordial:
Diluted with sparkling or still water, these cordials provide a fruity and refreshing contrast.
Coffee:
A strong and rich coffee, such as an espresso or a French press, can be a surprising but delightful pairing, especially with a peppery crust on the steak.
We’re proud to support FareShare Yorkshire.
