Fillet steaks are a favorite among steak connoisseurs as they are the most tender, although they are usually the most expensive. However, they aren’t too difficult to cook, they don’t have much fat and can be served as rare as you want. Consequently, you don’t have to be a professional chef to cook the perfect fillet steak, all you need is a bit of guidance and some patience.
If you are cooking your steak indoors, it’s probably best to fry your steak. You don’t need the worlds best frying pan to cook a great steak, but you do need one that is heavy-duty and thick based if you want to get the best results, although a cost iron skillet or a heavy griddle pan can also be used and you’ll still cook a great steak. This is because these pans will give you that tasty charred finish to the outer layer of your steak due to the fact that they get really fast and retain heat really well.
When cooking you should leave a lot of room in your pan – don’t try and squeeze them all in at the same time!
While some people only like a bit of salt and some pepper to enrich the flavor of their steak, there are some more inventive seasonings that may be closer to your liking. For instance, adding some marinade will add flavor and tenderize your steak. Other options are balsamic vinegar or honey and mustard, as these flavorings will reduce down to a sweet glaze. If you want to be adventurous, some miso or teriyaki marinade will give the steak a lovely Asian aroma. If you are just adding some salt and vinegar, sprinkle a generous amount of cracked black pepper and salt on to a plate and press the steak into the season right before you put it in the pan.
Some cooks also add garlic and herbs like rosemary and thyme while the steak is cooking to give it some subtle flavor that doesn’t overpower the flavor of the steak itself.
How Long to Cook the Fillet Steak (3.5 cm)
Blue: 1:30 mins on each side
Rare: 2:15 mins on each side
Medium-rare: 3:15 mins on each side
Medium: 4:14 mins on each side
To check if the steak is cooked to your liking, simply prod it with your fingers. A rare steak will feel soft, while medium-rare will be a little bit bouncy and a well-done steak will feel firm.
Resting the Steak
After you’ve finished cooking, leaving the steak to rest at room temperature for a minimum of 5 minutes, it will keep its heat for up to 10 minutes. As it rests, the meat’s fibers will absorb much of the free running juices, giving you a moist and really tender steak. Then, simply pour whatever juices remain over the steak before serving.