Succulent Tender Beef Fillet (Printable Version)
Tender beef fillet seared with garlic butter for a succulent and elegant main course.
# What You'll Need:
→ Beef
01 - 4 beef fillet steaks, 6 oz each, trimmed
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tsp coarse sea salt
04 - ½ tsp freshly ground black pepper
05 - 2 sprigs fresh thyme (optional)
→ For Cooking
06 - 2 tbsp unsalted butter
07 - 2 garlic cloves, smashed
→ For Serving
08 - Maldon salt or flaky sea salt (optional)
# Step-by-Step:
01 - Remove fillets from the refrigerator 30 minutes before cooking to ensure even cooking.
02 - Pat steaks dry with paper towels and rub all sides evenly with olive oil, coarse sea salt, and freshly ground black pepper.
03 - Set the oven to 390°F (200°C) to prepare for roasting.
04 - Place a heavy ovenproof skillet over high heat and allow it to become very hot.
05 - Sear fillets for 2 minutes on each side until a golden-brown crust forms. Add butter, smashed garlic, and thyme to the pan.
06 - Tilt the skillet and spoon the melted butter over the steaks for 1 minute to enhance flavor.
07 - Transfer skillet to the preheated oven and roast for 6 to 8 minutes for medium-rare doneness (internal temperature 130°F).
08 - Remove from oven, transfer fillets to a plate, and tent loosely with foil. Let rest for 5 minutes to redistribute juices.
09 - Slice fillets if desired, sprinkle with flaky salt, and serve immediately.
# Expert Advice:
01 -
- Imagine having a juicy, golden-crusted fillet that steals the show every time
- It’s surprisingly simple but feels totally elegant for any special dinner
02 -
- Resting the steak after cooking is crucial for juicy slices—skip this and the juices run out the minute you cut in
- Using a meat thermometer saves you from guesswork and delivers consistency every time
03 -
- Pat the steaks completely dry before seasoning to get that signature crust
- Resting under foil traps gentle steam that makes the beef tender and juicy