Fillet is the most expensive steak. It’s mouth-wateringly tender and has a more delicate flavour than other cuts. It comes from the tenderloin and the average weight of a whole fillet is normally between 2.3 and 3.2 Kg.
There are normally five ways to cook steak depending on how you like yours done. They are as follows: Rare, Medium Rare, Medium, Medium Well and Well Done. Most chefs use the ‘give’ test, which is using the knuckle of a forefinger to see how the steak is cooking. The more ‘give’, the rarer the meat, to hardly any, which signifies well done. Using a meat thermometer is probably a more reliable way to ensure your steak is cooked properly.
Cooking times
Rare: 30-51º C 2-3 minutes each side
Medium Rare: 57-63º C 3-4 minutes each side
Medium: 63-68º C 4 minutes each side
Medium Well: 72-77º C 5 minutes each side
Well Done: 77º C + 6 minutes each side
Servings
Serves 2
Ingredients
2 fillet steaks
2 tbs light olive oil (plus a little extra)
3 large red-skinned potatoes (cut into large cubes)
1 clove garlic (crushed)
Flat-leaf parsley (small bunch finely chopped)
1 small knob butter
Cracked black pepper and sea salt
Watercress salad to serve
Method
Boil the potatoes in slightly salted water for about 2 minutes then drain.
In a large non-stick frying pan heat the oil and gently cook the potatoes for about 20 minutes.
Toss the potatoes regularly while they are cooking until they are crisp and golden all over.
Throw in the garlic, cook for a further minute, season well then add the chopped parsley.
Toss the potatoes about vigorously to thoroughly coat with the oil/parsley mix. (A lid might be useful).
For the steaks
Rub them on both sides with a little of the oil then press in the cracked pepper all over.
Using a heavy griddle pan, get this very hot then cook the steaks to your liking (see above).
Leave the steaks to rest for at least 5 minutes in a warm place then serve with a watercress salad.