Fillet Steak Recipe
Introduction
Fillet steak is a classic and indulgent dish, perfect for a special occasion or a romantic dinner. This recipe is easy to follow and will guarantee juicy and tender fillet steak every time. This recipe serves two people.Ingredients
- 2 fillet steaks (approx. 200g each)
- 2 tbsp olive oil
- 2 garlic cloves
- 2 sprigs of rosemary
- 2 tbsp unsalted butter
- Salt and pepper
Instructions
- Remove the fillet steaks from the fridge and let them come to room temperature for at least 30 minutes before cooking. This will ensure even cooking.
- Preheat the oven to 200°C/400°F.
- Season the fillet steaks generously on both sides with salt and pepper.
- In a large frying pan, heat the olive oil over medium-high heat.
- Add the garlic cloves and rosemary sprigs to the pan and cook for 1-2 minutes until fragrant.
- Add the fillet steaks to the pan and cook for 2-3 minutes on each side until browned.
- Add the unsalted butter to the pan and baste the steaks with the melted butter using a spoon. This will help to keep the steaks moist and add extra flavor.
- Transfer the frying pan to the preheated oven and cook the fillet steaks for 5-7 minutes, depending on the thickness of the steaks and how well done you like them.
- Remove the frying pan from the oven and transfer the fillet steaks to a plate. Cover with foil and let them rest for 5-10 minutes. This will allow the juices to redistribute throughout the steak and make it extra tender.
- Serve the fillet steaks with your choice of sides, such as roasted vegetables, mashed potatoes, or a green salad.
Nutrition
A 200g fillet steak contains approximately:
- 440 calories
- 35g protein
- 33g fat
- 0g carbohydrates
- 0g fiber
Steak is a good source of protein and iron, but it is also high in saturated fat. It is best enjoyed as an occasional treat rather than a regular part of your diet.
Tips
- For an extra flavor boost, you can add a splash of red wine or beef stock to the pan when you add the butter.
- Make sure your frying pan is oven-safe before transferring it to the oven.
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the temperature should be 55-60°C/130-140°F; for medium, it should be 60-65°C/140-150°F; for well done, it should be 70°C/160°F or above.
- Letting the fillet steaks rest after cooking is crucial for a juicy and tender steak. If you cut into the steak too soon, the juices will escape and the steak will be dry.
- If you prefer a crustier exterior on your steak, you can sear the fillet steaks in a hot cast-iron skillet on the stovetop before transferring them to the oven.