Fillet Medallions

Fillet is the most tender cut of steak with the mildest flavour and very little marbling. It is a great choice for those watching their fat intake.

Method:

  • Bring your steak to room temperature before cooking. This allows heat to penetrate the meat more evenly.
  • Rub the steak with olive oil, salt and pepper.
  • Use a heavy-based frying pan or cast-iron skillet for best results.
  • Let your pan get really hot before adding the steak. This helps seal in the juices and caramelise the outside.
  • Don’t overcrowd the pan with too many steaks or else they will create too much moisture and steam.
  • Cook your meat to perfection (see cooking times below).
  • Let it rest. Set aside your cooked steak for 5-8 mins to allow the juices to settle back into the meat.

COOKING TIMES: 2,5CM THICK CUT OF MEAT

A popular preparation for steak is for it to be done medium or medium-rare. Remember, steaks start out juicy and tender and become dryer and tougher the longer you cook them.

RARE
4-5 MINS

Press your index finger and thumb together. This is what a rare steak feels like.

MEDIUM RARE
5-6 MINS

Press your middle finger and thumb together. This is what a medium -rare steak feels like.

MEDIUM
7-9 MINS

Press your ring finger and thumb together. This is what a medium steak feels like.

WELL DONE
10 MINS

Press your little finger and thumb together. This is what a well-done steak feels like.

Steak Secrets
  • When turning your steak during cooking, rub it with garlic or brush with thyme & rosemary for added flavour.
  • When your steak comes off the heat, rub it with a small block of butter for added moisture & flavour.