Cook Perfect Beef Fillet Every Time with These Tips

Beef fillet is a delicacy that many people look forward to on special occasions. The perfect roast can be tricky to achieve, but with the right techniques, you can cook a succulent and flavorful beef fillet every time. Whether you’re a seasoned chef or a beginner cook, these tips will help you achieve the perfect roast every time.

Cook Perfect Beef Fillet Every Time with These Tips | Eat Urban Garden
Cook Perfect Beef Fillet Every Time with These Tips

What Makes Beef Fillet Perfect

To cook the perfect beef fillet, you need to focus on two critical aspects: proper marbling and temperature control. Marbling refers to the white bits of fat running through the fillet, which help to create a succulent and juicy meat. Temperature control is essential to ensure that the beef fillet is cooked to your liking, whether it’s rare, medium, or well-done.


When buying a beef fillet, the marbling should be evenly distributed throughout the meat. A good rule of thumb is to look for meat with a uniform pattern of small white flecks throughout the fillet. These flecks of fat will melt during cooking, infusing the meat with flavor and moisture.

Marbling also affects the texture of the meat. As the fat melts, it creates small pockets of flavor and tenderness, giving the beef a melt-in-your-mouth texture.

Temperature Control

To ensure that your beef fillet is cooked to perfection, you need to monitor the internal temperature of the meat. A meat thermometer is a useful tool to measure the temperature of the beef fillet without having to cut into it.

To cook a rare beef fillet, you should aim for an internal temperature of 120°F to 125°F. For a medium-rare beef fillet, aim for an internal temperature of 130°F to 135°F. For medium, aim for 140°F to 145°F, and for well-done, aim for 150°F to 155°F.

When cooking your beef fillet, it’s essential to let the meat rest for a few minutes before cutting it. The resting time allows the juices to redistribute throughout the meat, resulting in a more tender and juicy end product.

How to Choose the Right Cut of Beef Fillet

Cooking the perfect beef fillet starts from selecting the right cut. Not all beef fillets are created equal, and choosing the wrong cut can result in a tough and chewy steak. To ensure a tender and juicy steak that melts in your mouth, use these tips to choose the right cut of beef fillet for your recipe:

Consider the Grade of Beef

Beef grades refer to the quality of the meat and are determined by various factors, such as maturity, marbling, and color. There are three main grades of beef: prime, choice, and select, with prime being the highest quality.

If you want a rich and flavorful beef fillet, opt for prime-grade beef. It has the most marbling and is the most tender, making it perfect for grilling or broiling. If prime-grade beef is not available or not within your budget, choose choice-grade beef, which is still high-quality and has less marbling than prime. Select-grade beef, on the other hand, has less marbling than choice and may be less tender, but it is also leaner and more affordable. It is best used for slow cooking, braising, or stewing.

Choose the Right Cut

Beef fillet comes from the tenderloin, which is a long, narrow muscle that runs along the spine. There are two main cuts of beef fillet: the head and the tail. The head, also known as the butt end, is thicker and wider than the tail, which is tapered and thin.

The thicker head cut is best suited for dishes that require longer cooking times, such as roasting or grilling, while the tapered tail cut is ideal for quick-cooking methods, like broiling or pan-searing. The tail cut is also perfect for filet mignon, a classic beef dish that features a thick slice of beef fillet.

Mind the Size

When choosing the ideal beef fillet size, consider the number of people you are cooking for, as well as the cooking method. For instance, if you are grilling and want to serve individual portions, opt for smaller cuts, like filet mignon or beef medallions. If you are roasting or slow cooking a beef fillet, a larger cut may be preferable.

When it comes to thickness, aim for cuts that are at least one inch thick for grilling or broiling, and two inches thick for roasting or slow cooking. This ensures even cooking and prevents overcooking, resulting in a tender and juicy steak.

How to Season Beef Fillet for Optimal Flavor

Searing beef fillet is an excellent way to lock in the natural flavors while adding a pleasant crust – but it can’t be achieved without seasoning. Seasoning your beef fillet doesn’t only improve its flavor, but it also affects its texture and appearance. Before you start seasoning, consider the cut, grade, and thickness of the meat to get the optimal flavor.

The Basics of Seasoning Beef Fillet

The basic seasoning blend for beef fillet includes kosher salt and black pepper. Keep in mind that salt should be used sparingly to avoid overpowering the natural flavors of the beef fillet.

Some people also use garlic, onions, and other spices to season the meat. However, avoid over-seasoning as it can ruin the meat’s natural flavor.

How to Season Beef Fillet for Grilling

The preferred method for seasoning the beef fillet depends on the cooking method. If grilling the beef fillet, brush some olive oil on both sides and sprinkle with salt – avoid pepper, as it might burn. Preheat the grill until it’s hot, place the beef fillet, and let it sear for four minutes. Flip it over and repeat the process.

How to Season Beef Fillet for Broiling

When cooking beef fillet under high broil temperature, season it more heavily than when grilling or sautéing. After rubbing the meat with olive oil, generously sprinkle salt, black pepper, and garlic powder. The trick is to apply a thin coating of olive oil to the meat so that the seasoning adheres well.

How to Season Beef Fillet with Marinade

Using a marinade can enhance the flavor and tenderness of beef fillet. The marinade can be composed of oil, vinegar, spices, and other flavorings. To make the marinade, mix all the desired ingredients in a bowl and pour them over the meat in a sealable container. Let the beef fillet marinate for at least an hour before cooking. Discard any remaining marinade after removing the meat from the container.

What is the Ideal Temperature and Time to Cook Beef Fillet

Cooking beef fillet to the right temperature and time is essential to achieve the desired texture and doneness. Whether you’re a seasoned cook or a beginner in the kitchen, the following tips will help you cook perfect beef fillet every time.

What is the ideal temperature to cook beef fillet?

The ideal temperature to cook beef fillet is between 120-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium, and 145-155°F for well-done. Use a meat thermometer to ensure the beef fillet is cooked to your desired doneness. To ensure even cooking, remove the beef fillet from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

How long should you cook beef fillet for?

The cooking time for beef fillet depends on the weight and thickness of the cut. A general rule of thumb for cooking beef fillet is to sear each side for 2-3 minutes in a hot pan and then transfer it to a preheated oven at 400°F. Cook for 10-15 minutes for rare, 15-20 minutes for medium-rare, 20-25 minutes for medium, and 30-35 minutes for well-done. Always use a meat thermometer to ensure the beef fillet is cooked to your desired temperature.

How should you rest beef fillet?

After cooking the beef fillet, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful cut of meat. Resting the beef fillet also makes it easier to carve.

How to Rest Beef Fillet to Preserve its Juiciness

Resting beef fillet is more than just setting it aside after cooking. Proper resting is essential in preserving its juiciness and flavor. Failure to rest beef fillet can result in tough and dry meat that is unappetizing.

The Ideal Resting Time

An essential aspect of resting beef fillet is ensuring that it stays warm as it rests. The ideal resting time varies depending on the size of the fillet. A fillet weighing between 500g to 1kg should rest for at least 10 minutes, while a larger fillet weighing between 1kg to 2kg may require an extra five to ten minutes.

How to Rest Beef Fillet

  • Start by removing the steak from the heat source and place it on a warm plate or cutting board.
  • Cover the fillet with foil, ensuring that it is not too tight or too loose. The foil traps in the heat, which helps the fillet to retain its warmth.
  • Store it in a warm area – an oven with the light on is ideal. Keep in mind that the temperature of the resting area should be at least 60°C.
  • Allow the fillet to rest for the specified time before carving.

Why Resting Beef Fillet is Important

Resting beef fillet allows the juices to redistribute throughout the meat, resulting in a well-cooked, juicy, and tender steak. During cooking, the heat causes the juices to stream towards the center of the steak. Resting the meat allows the juices to be distributed more evenly, leading to a better flavor and texture. Conversely, if you cut into a steak too soon after cooking, you’ll lose the distribution of the juices to the board or plate, resulting in a dry and unappetizing steak that can be tough to chew.

What are Some Serving Ideas for Beef Fillet

Beef fillet is a versatile cut of meat that pairs well with various sides and sauces; here are some serving ideas to inspire you.

1. Classic Sides

Beef fillet goes well with classic sides such as mashed potatoes and steamed vegetables. For a twist on mashed potatoes, try adding roasted garlic or horseradish. As for vegetables, keep it simple with steamed asparagus or green beans, or add some color with roasted carrots or Brussels sprouts.

2. Sauce Pairings

While beef fillet is flavorful on its own, pairing it with a sauce can take it to the next level. Consider serving it with a classic Béarnaise sauce, a tangy chimichurri, or a rich red wine sauce.

3. International Flavors

If you’re looking to switch up your classic beef fillet, try incorporating international flavors. Pair it with a side of tangy kimchi and steamed rice for a Korean-inspired dish. Or, serve it with a chile and lime-spiced salsa, black beans, and tortillas for a Mexican twist on beef fillet.

4. Steak Sandwiches

Transform beef fillet into a delicious steak sandwich. Slice the fillet thinly and serve it on crusty bread with caramelized onions, mushrooms, and melted cheese. For an added crunch, top the sandwich with arugula or watercress.

5. Surf and Turf

For a special occasion, consider pairing beef fillet with seafood for a luxurious surf and turf meal. Serve it with a side of buttery lobster tails or seared scallops.

6. Wine Pairings

Pairing beef fillet with the right wine can enhance the flavors of both. A bold red wine such as Cabernet Sauvignon or Merlot pairs well with beef fillet. If you prefer a lighter wine, try a Pinot Noir or a Syrah.

Thanks for Reading!

We hope these tips help you cook the perfect beef fillet every time. Remember to choose the right cut, season generously, and use a meat thermometer for perfect doneness. Whether it’s for a special occasion or a weeknight meal, a perfectly cooked beef fillet is sure to impress. Visit our website for more cooking tips and recipes, and don’t forget to come back soon for more delicious content!

Cook Perfect Beef Fillet Every Time with These Tips

Learn how to cook the perfect beef fillet every time with these tips. From choosing the right cut to achieving the perfect temperature, follow our guide to impress your friends and family with a delicious beef fillet.

  • 1 beef fillet (approximately 1 pound)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh thyme
  • 2 cloves garlic
  1. Remove the beef fillet from the refrigerator and let it come to room temperature. Take it out of the packaging and pat it dry with paper towels. Let it sit on the counter for 30 minutes.
  2. Preheat the oven to 400ºF (200ºC).
  3. Season the beef fillet on all sides with kosher salt and black pepper.
  4. Heat a large ovenproof skillet over high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet. When the butter is melted and foaming, add the beef fillet to the skillet. Sear the fillet on all sides until it is browned, about 2 minutes per side.
  5. Add 2 sprigs of fresh thyme and 2 cloves of garlic to the skillet.
  6. Transfer the skillet to the preheated oven and roast the beef fillet until it has reached your desired temperature. Use a meat thermometer to check the internal temperature. For medium-rare, remove the beef fillet from the oven when it reaches 135ºF (57ºC). Let it rest for 10 minutes before slicing and serving.
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