How To Cook Fillet Steak

We teamed up with Michelin Star chef Tom Parker from The White Swan at Fence to learn how to cook our organic fillet steak to perfection.

Organic fillet steak is one of the more premium cuts of steak available and has an outstanding natural marbling of fat, which when cooked well, will simply melt in your mouth.

The Do’s

• Do bring meat to room temperature at least an hour before cooking. This means the meat won’t ‘tense’ in reaction to a sudden change in temperature, which could lead the meat to become chewy and inedible.
• Do use a good butter/cooking fat and use more than you think you should!
• Do rest the meat. Generally for half the amount of time that it was cooking. This stops the juices from leaching on your plate.
   

The Do Nots

• Do not use an expensive salt to season. Table salt can achieve even coverage to coat the meat and remember don’t be shy with it!
• Do not cover with tin foil or a towel after cooking as the meat will lose colour and flavour. 
• Do not use too much oil. Oil is used to seal the meat, this is so that during cooking it does not lose the melted fat and juices that give it flavour.

How To Cook Fillet Steak

This steak is the leanest cut available and contains little to no fat which means the meat is extremely tender. Tom decided that he would pepper this steak to a point that the red colour of the meat is barely peeking through.

Prep Time: 4 Minutes

Cook Time: 10 Minutes

Rest Time: 6 Minutes 

Total Time = 20 Minutes

Ingredients

• 2 x 198g Gazegill Organics Grass-fed Fillet Steaks
• 1tsp Vegetable oil
• Ground Pepper/Pepper Grinder
• Pinch of Salt

1) Preheat oven to 180 degrees.

2) Heat a wide, flat-based pan and add a drop of vegetable oil.

3) Take your pepper grinder and keep churning out the pepper, so that the steak is completely covered, including the sides. Keep adding pepper beyond the point that you think you’ve done enough. Don’t just use crushed peppercorns as these will burn.

4) Sprinkle a pinch of salt over the meat to season.

5) Add your steak to the hot pan.

6) Cook for 3 minutes on each side.

7) Transfer your pan (as long as the pan is oven-proof) into the oven and bake for 2 minutes so that the pepper crust becomes crisp.

8) Remove the steak from the oven, and leave it to rest for 5 minutes. Do not cover the meat as it will lose colour and flavour. 

9) Enjoy!