Fillet steak how long

Ageing: The ageing process improves the taste and tenderness of meat. There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking.

Do you have any foolproof techniques when cooking your steak? Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more.

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Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home How to Guide How to cook the perfect steak. Best pan for steak. Work the seasoning into the steak using your fingertips. Meanwhile, place a frying pan over a high heat and add enough oil to coat the bottom of the pan. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick.

After this point, leave the beef to caramelise without moving it for 2—3 minutes, until it has a wonderful dark golden crust. Turn the steak over and repeat. Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter. Allow to melt and bubble, all the while basting the butter over the steak, for 2—3 minutes on each side for a perfect medium-rare finish. Remove from the heat and allow to rest for 10 minutes in a warm place before serving.

Beef fillet. Serving suggestions. Sign up to our newsletter now. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it.

This is really important, as bringing it to room temperature will give you a much more even cook! While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. Then place your steak in the very hot! This will help it develop a lovely golden brown crust. Top tip! Fillet steaks are usually thicker than a sirloin or ribeye, so they take a little longer to finish cooking.

Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it.