Fillet Steak
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A Michelin-style guide to cooking the leanest cut, Fillet steak, to medium-rare at 44-46°C for a tender and delicious result.
00:15:00 total
Serves 2
medium
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Ingredients
- Fillet steak - watch the video to see
- Salt - to taste (fine, liberally applied)
- Pepper - to taste (optional, toasted pepper kernels)
Instructions
- Seasoning: Generously season the Fillet steak with fine salt and optionally with toasted pepper kernels.
- Grilling: Grill the steak, aiming for minimal Maillard reaction due to its delicate nature, avoiding a grey line.
- Cooking to Medium-Rare: Cook the Fillet to a medium-rare doneness, reaching an internal temperature of 44-46°C.
- Resting: Allow the steak to rest, ensuring it retains its juices and reaches the desired consistency.
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