The Perfect Fillet of Beef

The perfect fillet of beef is seared to perfection, ensuring a rich, caramelised crust and a succulent, tender interior. Served with complementary sides and a sauce of your choice, it is an elegant and flavourful dish ideal for special occasions or when you want to spoil yourself.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

Instructions

Remove the fillet of beef from the fridge 30 minutes before cooking to bring it to room temperature.
800 g beef fillet
Preheat the oven to 200°C (180°C fan) / 400°F.
Season the beef generously with salt and black pepper.
salt, freshly ground black pepper
Heat the olive oil in a large oven-proof frying pan over high heat.
2 tbsp olive oil
Sear the beef on all sides until a deep brown crust forms, about 2-3 minutes per side.
Reduce the heat to medium, add the butter, rosemary, thyme and garlic and baste the beef with the melted butter for 1-2 minutes.
2 tbsp unsalted butter, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 3 cloves garlic
Transfer the pan to the preheated oven and cook for 12-15 minutes for medium-rare, or longer if desired.
Remove from the oven and rest the beef for at least 10 minutes before slicing.
Serve with your choice of sauce and accompaniments.
Enjoy your beautifully cooked fillet of beef!

Notes

Here are some tips to ensure the perfect fillet of beef:

Room Temperature Matters – Always let the beef sit at room temperature for about 30 minutes before cooking. This ensures even cooking throughout.
Pat It Dry – Before seasoning, pat the fillet dry with kitchen paper. This helps achieve a better sear.
High Heat for Searing – Use a hot pan to sear the beef properly, creating a rich, caramelised crust that locks in juices.
Use a Meat Thermometer – For precise doneness:
- Rare: 50°C (122°F)
- Medium-rare: 55°C (131°F)
- Medium: 60°C (140°F)
- Medium-well: 65°C (149°F
Baste with Butter – Adding butter, garlic, and herbs while basting infuses the beef with flavour and enhances its juiciness.
Rest the Meat – Always let the fillet rest for at least 10 minutes after cooking. This allows the juices to redistribute, keeping the meat moist and tender.
Slice Against the Grain – When slicing, cut against the grain for the most tender texture.

Nutrition