Perfect Roast Fillet of Beef

This never fails.

Whole Eye Fillet

1 eye fillet of beef, trimmed of all sinew and fat and the same thickness throughout.  Take silver skin off if there is any on the meat.

Preheat oven to 220 degrees C.  Place meat in a roasting dish and season with salt and pepper.  Place in hot oven and time for exactly 20 minutes.  No more no less.  Remove from the oven and cover the meat with tinfoil like a little tent.  Rest the meat for 10-12 minutes before serving.  This stops the meat bleeding everywhere.  The juices are brought to the meat’s surface when it is cooking and resting allows the juices to settle and soak back into the meat keeping it tender and moist.  The 20 minute rule always works for tender perfect pink but not bloody beef.

This never fails

Perfect Pan-Roasted Fillet Steaks

Pan-roasting is a simple technique that involves searing food on top of the stove then completing the cooking in a hot oven.  Make sure that the pan is suitable for the oven as well.

Fillet steaks sliced into 4-5 cm thick pieces.

Pan fry over high heat to brown and sear the surface both sides of the steaks and then finish by placing pan into a hot 220 degree C oven.  Roast for 4 minutes for medium rare or 5-6 minutes for more well done.  Remove from oven cover with tinfoil and rest the meat for 5-10 minutes