Fillet steak is considered by many to be the queen of steaks. With a few simple suggestions, you can make it and your guests will be delighted.
Preparations
Preheat
Some people swear by taking the meat out of the fridge 30-60 minutes before roasting or grilling, others scorn this sceptically or even derisively. I have tried it out. Same tenderloin, same cut, same preparation. One in the fridge until roasting, the other taken out 45 min before. Seasoned the same and roasted together. Then served on plates and served to the guests without saying anything. I just wanted to know which one tasted better.
Both tasted the same. Of course they were seasoned the same. But the “preheated” one was still better. It seemed more rounded and convincing in terms of taste and consistency.
So to sum up, do it the way you think it should be done.
Marinating with oil, spices or rubs
Since I cooked the steak in the cast iron pan, I first salted it and then massaged it with olive oil. For the grill, I would leave out the oil. Otherwise it will drip into the grill or become bitter due to the higher temperatures beyond the smoking point of oil. I only use rubs very rarely, as they can also distort the flavour when roasting or grilling. It is better to sprinkle on a good spice mixture after roasting and let it soak in.
Salting
I always add salt to the meat before grilling or roasting. However, here too, opinions differ. Some salt up to 3-5 hours before, others only after grilling.
The fillet steak
I buy the meat as a whole piece from my local butcher (MdV) and cut my fillet steaks myself. Thickness approx. 3-4 cm and 2-3 fillets per person. You can feed about 4-6 guests from a 1.5 kg fillet of beef.
Ingredients
(per person)
2 fillet steaks a 250-300 g
Olive oil
Garlic
salt and pepper
As described above, I soak the fillet steak in a little salt and olive oil at room temperature for about 60 min before frying and leave it covered outside.
Heat olive oil in a cast iron pan and fry the fillet steak for about 60 seconds on each side. Then I turn the steak 45° and fry it for another 60 seconds on each side. Then I put it in the oven, which I preheated to 100°C beforehand. Leave the steaks to rest for about 10-15 minutes. This way you get a nice grill pattern on the meat and it is tender pink on the inside.
Serve
After the meat has been seasoned, it can be served unseasoned on preheated plates. Add a few side dishes such as chips, garlic spinach or corn on the cob and serve to your guests.
Serve with a good red wine or a cold beer.
Enjoy your meal!
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Good luck with your cooking!
#leckerwirtz #leckerwirds #meinkochplatz #filetsteak #rind #steak #rinderfilet
Filetsteak scharf angebraten.
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