Like a painter’s blank canvas, the filet actually has relatively little flavour but holds sauces extremely well. To illustrate this, the immortal Auguste Escoffier, ‘roi des cuisiniers et cuisinier des rois’, sets out no less than 62 variations of the simple Filet in his remarkable ‘Guide to Modern Cookery’
A good filet will melt in the mouth and is the most sought after cut because of its simplicity and tenderness. The Filet comes from the part of the animal which has done the least work, being located under the ribs and running all the way through to the centre of the hind quarter. Why not consider a filet roast joint for two such as a Chateaubriand? This is the perfect stay at home romantic treat.
The filet, in steak & roasting form, is the single most sought after cut at times when romance counts such as St Valentine’s Day. More than any other cut, the filet is the one, if ordered well-done, chefs will weep. There is almost never any filet left over whether served as a steak or joint, and irrespective of how much is on offer. On the rare occasion that this happens, cold, rare filet is such a very special treat that it is probably best kept under lock and key.
The centre cut of the beef filet, browned quickly and spread with mushroom duxelle and pate, or spinach, and wrapped in buttery crumbly flaky pastry then baked in the oven produces the classic, delicious, showstopping Beef Wellington.
Filet Steak Recipe
Filet Steaks – Serves 4
600-700 piece of fillet steak.
2 heaped teaspoons French mustard.
8-10 tablespoons Worcestershire sauce, plus extra for drizzling.
A good drizzle of extra virgin olive oil, plus extra to serve.
2 sprigs of fresh rosemary.
The day before, or at least a few hours before cooking, put all the ingredients in a large sandwich bag (pick and finely chop the rosemary first).
Squeeze out the air then spend a few minutes massaging all the flavours into the meat. Put in the fridge for a few hours or overnight.
About 1½ hours before you’re ready to cook, remove the beef from the fridge and place in a cool corner of the kitchen to come up slowly to room temperature.
Preheat your barbecue. Put a few knobs of chilled butter into a bowl of cold water and take those outside with you when you’re ready to cook.
This next bit is going to be down to you and your intuition. What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute.
Once it looks good, move the Beef Filet to a cooler part of the barbecue to finish cooking to your liking. Another 4 to 5 minutes, turning every minute, should give you medium-done meat. If you like it medium rare, cook it for less, or more for well done. It’s better to err on the side of under-done. That way, the worst-case scenario is that you take the fillet off, slice into it and find that it’s under-cooked, then have to put it back.
When you’re happy, put it on a platter, rub it again with butter so it really shines, then drizzle over more Worcestershire sauce and extra virgin olive oil.
Let the Beef Filet rest for a few minutes, before slicing at the table. Season from a height then quickly rub the slices in the juices before you let everyone grab some.
- Our Filet Steak is carefully hung for a minimum of 28 days to produce richly flavoured, hugely flavoursome, tender meat.
- Filet Steak makes delicious steaks or can be presented as a rolled joint which is perfect for roasting.
- All of our meat comes from traditionally bred animals who have led happy, outdoor lives.