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Butchers Fridge

Simple Whole Beef Fillet Recipe

This recipe will guide you on how to prepare and cook a tender and flavourful whole beef fillet. Using simple ingredients and proper cooking techniques, this dish will become a highlight of any special occasion or extravagant meal. Let’s get started!

Beef Fillet vs Beef Tenderloin

Before we start cooking this delicious dish, let’s clear something. Beef tenderloin is the entire muscle, located along the back of the cow where it doesn’t get much exercise, making it incredibly tender. It’s a long, narrow cut that can be further divided into various steaks or roasts. Fillet mignon is a specific portion of the beef tenderloin, cut from the tapered end. It’s known for being the most tender and delicate part of the entire tenderloin, making it a prized and expensive cut.

Ingredients:

– 2 to 3 pounds (900g to 1.4kg) whole beef fillet

– 2 tablespoons olive oil

– 4 cloves garlic, minced

– 1 tablespoon fresh rosemary, finely chopped

– 1 tablespoon fresh thyme, finely chopped

– Salt and pepper, to taste

Instructions

 

Preparation

  • Remove the beef fillet from the refrigerator and let it come to room temperature for about 30 minutes before cooking
  • Preheat your oven to 220 °C
  • In a small bowl, combine minced garlic, rosemary. thyme, salt and pepper. Mix well to create a spice rub.

 

Searing the Beef Fillet

  • Heat olive oil in a large frying pan or skillet over medium-high heat.
  • Carefully place the whole beef fillet in the hot pan and sear each side for about 2-3 minutes or until nicely browned. Don’t forget to sear the ends as well.
  • Once the beef is seared, remove it from the pan and let it rest for a few minutes.

 

Coating the Beef Fillet

  • Generously coat the entire beef fillet with the prepared spice rub, pressing it gently into the surface to ensure it adheres well.

 

Roasting the Beef Fillet

  • Place the seasoned beef fillet on a roasting rack in a baking dish.
  • Insert an oven-safe meat thermometer into the thickest part of the fillet, making sure it doesn’t touch the pan.
  • Transfer the dish to the preheated oven and cook for approximately 25-30 minutes, or until the internal temperature reaches your desired level of doneness:      – 52°C for rare

          – 57°C for medium-rare

          – 63°C for medium

          * Note: These temperatures are guidelines; adjust according to your preference.

  • Remove the beef fillet from the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute and ensures a tender result.

Serving

  • After resting, slice the beef fillet into the desired thickness (about ½ inch or 1.25cm).
  • Serve the slices of beef fillet with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
  • Enjoy the succulent and flavourful whole beef fillet!

Cooking Tips

  • For enhanced flavour, marinate the beef fillet with the spice rub for a few hours or overnight in the refrigerator.
  • Adjust cooking time according to the thickness of the beef fillet and the desired level of doneness.
  • Remember to use oven mitts when handling hot pans and transferring the beef fillet.

Note: Cooking times may vary depending on your oven and the size of the beef fillet. It is always advisable to use a meat thermometer to ensure accurate doneness.


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