Fillet Steak
Ingredients
FULLY MATURED BEEF FILLET
Cooking Instructions
A fully matured fillet is a treat – it's already tender and packed with flavour from the ageing, so the job is simple: get a deep crust outside, keep it pink and buttery inside. Don't overthink it.
Thaw
Pan-seared (best)
Temper. 45-60 minutes out of the fridge. Matured beef cooks unevenly if cold in the middle. Pat bone dry with kitchen paper – moisture kills crust.
Season well. Coarse sea salt on both sides 15 minutes before cooking. Pepper just before it hits the pan (pepper burns).
Heat. Heavy pan, cast iron if you have it, on high until smoking. Add a thin film of high-smoke oil (rapeseed or groundnut).
Sear. Lay the fillet down away from you.
2 minutes, don't move it
Flip, 2 minutes second side
Edges. Use tongs to sear the sides for 30-45 seconds each to render the little fat rim.
Baste. Drop heat to medium. Add 20g butter, a crushed garlic clove and a thyme sprig. Tilt pan, spoon foaming butter over for 45-60 seconds.
Check. For matured fillet, pull early – it keeps cooking.
48-50°C rare
52-54°C medium-rare (ideal)
57-60°C medium
No probe? Press test: soft with slight spring = medium-rare.
Rest. 6-7 minutes on a wire rack or warm plate, loosely covered. This is non-negotiable for fillet.
Total active time: about 5-6 minutes.
use the same hot pan while the fillet rests, so all that aged beef flavour ends up in the sauce.
60-second red wine pan sauce (for 1 steak)
use the same hot pan while the fillet rests, so all that aged beef flavour ends up in the sauce.
You need:
shallot, very finely diced (or ½ small onion)
80ml red wine (about 5 tbsp)
60ml beef stock (or water + ¼ stock cube)
1 tsp Dijon mustard
20g cold butter, diced
salt, pepper
optional: thyme sprig, splash of Worcestershire
Method – starts the second you lift the steak out:
Keep the pan on medium-high with all the browned bits and the butter from basting. Toss in the shallot. Stir 30 seconds until softened, not browned.
Pour in the red wine. Scrape the pan with a wooden spoon – that's all the flavour. Let it bubble hard 30-45 seconds until reduced by about half.
Add the stock and mustard. Simmer 30 seconds more.
Take the pan off the heat. Drop in the cold butter cubes, swirl the pan until glossy. It will thicken instantly.
Taste, add a pinch of salt and pepper. Pour in any resting juices from the steak plate.
Done. About 90 seconds total.
Spoon over the sliced fillet. If you like it richer, add a dash of cream with the butter. If you like it sharper, a few drops of red wine vinegar at the end.
That sauce is built for matured beef – it doesn't cover the flavour, it lifts it.
Oven
Sear 1.5 minutes per side as above, then slide the pan into a 200°C fan oven for 2-3 minutes. Pull at 50°C, rest 7 minutes. Gives an even edge-to-edge pink.
Grill / BBQ
Ripping hot. 2.5-3 minutes per side for medium-rare, turning once only. Rest longer, 7 minutes.
Tips
Don't do these with matured fillet
No marinade – it masks the aged flavour
No low slow cooking – fillet has no fat to protect it
No piercing with a fork – use tongs only
No cooking straight from fridge – you'll get a grey band
Serving
Because it's matured, keep it simple: flaky salt after slicing, a spoon of the pan juices, maybe Dijon on the side. Works with chips and watercress, or with a red wine shallot sauce if you want to push it.
Slice across into 1.5 cm medallions after resting to show that pink centre.
Weight / Portions
MIN NET WEIGHT
10 x 170g
