Heat an oven-proof pan until hot. May come as 2 x500g Logs. A steak this good doesn't need much with it, but to really gild the lily, add delicious morel mushrooms. Immediately before you cook the fillet, put a dollop of good prepared mustard (such as Dijon mustard) in the palm of your hand and smooth it all over the fillet. Transfer the beef to the roasting pan and place it in the oven. You could also use the trim from the fillet to make a classic Steak tartare as Tom Aikens does, served with toasted slices of sourdough, while William Drabble’s Beef carpaccio with a sweet and sour onion and green bean salad makes for a stunning starter. Sprinkle liberally with olive oil and a little salt, and grind over plenty of fresh black pepper. For a medium-rare filet, transfer it over to the direct, "hot" side of the grill when its temperature reaches 110° to 115° F. Sear the meat on both sides, using tongs to flip the filet when necessary. Rest: Let your steaks rest at room temperature for 30 minutes. It is very lean with almost no fat running through it, which means it has less flavour than other cuts; it’s the meat’s soft texture that is most prized. It is usually the most expensive piece of beef available and should be cooked with care so as not to destroy its virtues. Regular Price £39.99 Special Price £24.99. Cook the fillet to the desired level of doneness each person prefers. Place a three-pound beef tenderloin roast into a shallow glass baking dish. https://www.farmison.com/community/recipe/how-to-cook-your-beef-fillet-steak How to Cook Fillet Steak Place a frying pan or skillet over medium heat until very hot — no need to add oil to the pan! Step 5: Rest your meat! Place the beef fillet flat on a large chopping board and dry off any blood or moisture with a clean tea towel, Begin by running your fingers between the main part of the meat and the thick bit of connective tissue which is known as the chain. Châteaubriand is the name given to a large steak cut from the thick end of the fillet and is normally cooked for two people to share. Mix the salt, pepper and dried herbs together. Try Henry Harris’s timeless Filet au poivre recipe for a decadent supper, or for something a little more unusual try Marcus Wareing’s Beef fillet with asparagus, hogweed, radish and Parmesan. goeke-group.de. Pat the steak dry with paper towels until no moisture remains, changing the paper towels as necessary. Oil your grill grates with avocado oil, vegetable oil, or any other high smoke point oil. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. How to Grill Filet Mignon. Roast for 25 mins for medium rare beef – it should feel a little springy when … This piece can be used for mince, stir-fries or skewers, The beef fillet can now be tied and roasted whole or cut into individual steaks, How to enhance beef with rubs and marinades, Oyster sauce beef fillet and egg yolk claypot, Beef tartare tostadas, cured egg yolk, habanero, Beef fillet with asparagus, hogweed, radish and Parmesan, Join our Great British Chefs Cookbook Club. Evenly spread the mass over the beef fillet, place them on a baking tray that is covered with aluminium foil and cook it in the oven at 160 °C (fan oven) for about 25 min. This is the tough sinew that does not break down during cooking and is best removed. Details. When it is very hot, add the beef and sear for 1½-2 mins on each side until evenly browned all over. It is the most tender cut as it comes from the least worked part of the animal. Transfer to a plate, cover loosely with tin foil and set aside somewhere warm for at least 5 minutes. A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people. Beef Eye Fillet is considered the premium of all the beef cuts. Sometimes referred to as tenderloin, fillet of beef is an expensive cut that yields such fantastic flavours and succulence that it easily merits the higher price. A petite fillet of beef is a quality piece of meat and deserves your best efforts when preparing it for the table. Logs please note product may be slighty different to image . https://www.foodnetwork.com/recipes/ina-garten/fillet-of-beef-recipe-1940215 Lightly coat the fillet in olive oil, then rub it all over … It is important to face the knife upwards to avoid cutting into the fillet and losing any meat, There will also be a small piece of silverskin on the back of the fillet which should also be removed in the same way, Remove any excess or loose pieces of fat from the beef fillet, but don’t be tempted to cut away all of the fat as this will render and give flavour to the meat as it cooks, Now that you have your trimmed fillet you can portion it. You don’t need to be a chef to cook it to perfection! Then take the seared fillet steaks and place them on a baking tray and put in the oven for between 5 and 6 minutes 25 Min. As a consequence, fillet is expensive to buy, especially in portions. Read about our approach to external linking. To cook a whole fillet, season generously, sear briefly in a hot pan and transfer to the oven to finish roasting (this will take as little as 10 minutes for very rare meat). Toss the fillet steaks in and cook each side for 2 minutes to achieve fine searing. This should give you about four slices per kilogram of fillet. This will come away from the main part of the meat, which you will need to run your knife through to separate completely. Don’t use olive oil. And guess what? Beef fillet is considered the king of all the beef cuts. Fillet of Beef Whole KG. goeke-group.de. Whole Beef fillet is considered the king of all the beef cuts. More Information. Since it happens pretty quickly, I like to have my side dishes in the oven before I start cooking the beef. Use red wine, brandy or port to deglaze the pan, then stir in some double cream and mustard, or a knob of butter and some chopped rosemary, for a simple sauce. Set a cast iron skillet on your stove and pour 1 tablespoon (15 mL) of vegetable oil into the skillet. im Ofen garen lassen. To cook a whole fillet, season generously, sear briefly in a hot pan and transfer to the oven to finish roasting (this will take as little as 10 minutes for very rare meat). Qty: Add to Cart. Eye fillet, also known as fillet steak, beef fillet and beef tenderloin, is one of the best quality and most premium cuts of beef available. Place the beef fillet flat on a large chopping board and dry off any blood or moisture with a clean tea towel 2 Begin by running your fingers between the main part of the meat and the thick bit of connective tissue which is known as the chain. For medium, cook for 5-6 min on each side. Cut the fillet into 5 cm-thick slices. Filet mignon is the name given to smaller steaks cut from the tenderloin. Resist digging in straight away, as resting improves the flavour and juiciness of your steak. Fillet of beef is arguably the most prized cut of beef, although few would argue against this accolade. Let the beef tenderloin rest for 10 minutes before slicing and serving. Drizzle the fillet with olive oil and brown for 2 minutes per side. When buying beef, always buy the best quality possible. Weight. https://www.greatbritishchefs.com/ingredients/beef-fillet-recipes Very little fat runs through the meat, which results in a wonderful texture that truly is “melt in the mouth” good. Eye fillet is the most tender cut as it comes from the least worked part of the animal. Remove the fillet from the pan, cover loosely with a foil and rest while you finish the sauce. Grind salt and pepper onto all sides of each steak then dust mustard powder onto all sides of each steak as well. Lightly oil the hot roasting pan. The temperature of the meat will rise 10 degrees as the meat rests. Heat a non-stick frying pan with a little olive oil. 6 Remove the filet when its internal temperature is 5° F away from its ideal temperature. With your knife facing upwards away from the meat, run it all the way along the meat in one long slicing motion to the end until all of the silverskin is freed, Repeat this process until the meat is completely clear of the silverskin. For medium-rare, cook for 4-5 min on each side. Fillet steak with morel mushroom and wine sauce. Grass-fed beef has superior flavour and is a more sustainable way of farming than cattle that has been fed solely on grain. Cut off the pointed end of the fillet until the meat is of an even thickness (around 8–10 cm). The most prized cut of beef for many, the fillet is extremely tender and suits quick cooking. (About 4 turns in total) Add the shallots and garlic clove to the pan and transfer to the oven. It will take about 45 minutes to prepare a 2-pound beef tenderloin. How to prepare Beef Eye Fillet / Long Fillet. Wash your hands well then use your fingers to pat the condiments onto the steaks. Prep: Preheat your grill to HIGH heat. goeke-group.de. Eye fillet steak is lean, fork-tender and very healthy. Another traditional use of beef fillet is the much loved Wellington; Andy McLeish serves his Wellington recipe with violet artichokes and a truffle vinaigrette. The chain can be used for mince or to make a sauce, Next, remove any membrane from the top of the fillet to expose the silverskin. As a consequence, fillet is expensive to buy, especially in portions. Fillet of Beef Whole KG. For medium-rare, roast uncovered for 23 minutes. Remove the beef tenderloin fillet from the refrigerator to warm to room temperature 90 minutes before cooking. Das Rinderfilet gleichmäßig mit der Masse bestreichen, auf ein mit Alufolie ausgelegtes Backblech legen und bei 160° (Umluft) ca. Combine the salt and pepper in a small mixing bowl. Filet mignon has distinction -- and not just as an elegant cut of beef. Pour 3/4 cups of low-sodium soy sauce over the beef tenderloin roast, followed by half a cup of melted butter. As a consequence, eye fillet can be a more expensive cut to purchase, especially in portions. To make it more cost-effective, try buying a whole fillet and preparing it yourself – the meat will keep happily for a month in the freezer and the trimmings can be used to make a tasty sauce. Be the first to review this product . For a more elaborate dish, a whole fillet can be used in beef Wellington. Keep the tenderloin fillet covered with plastic wrap at all times. However, "filet mignon" has come to represent any steak cut from the tenderloin. Rub and season: Rub the steaks with olive oil. SKU. It is the most tender cut as it comes from the least worked part of the animal. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Learn how to cook the perfect fillet steak with award-winning chef, Julian Davies. Fillet steaks cooked past medium tend to become overcooked, dry and tasteless; instead fry them quickly in a hot pan, or grill or roast. Heat the skillet over high heat until the oil begins to smoke. To do this, insert a boning knife under the pointed end of the silverskin a few centimeters from the end and, pointing your knife upwards, free the tip of the sinew, Turn your knife around and place it under the flap you have just created. Availability: In stock. Mignon translates as "dainty," and classically, filet mignon refers to medallions cut from the tapered end of the tenderloin. This is the most critical factor in the enjoyment of the fillet. Farming than cattle that has been fed solely on grain arguably the most prized cut beef. Warm to room temperature for 30 minutes is expensive to buy, especially in portions to represent any steak from! 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