Filet steaks, also known as sirloin steaks, are the most tender steaks. Fillet is also one of the most expensive cuts of meat. The food should be processed accordingly carefully and with the necessary care.
This is how the steak succeeds perfectly :
- take out of the fridge about 30 minutes before roasting,
cover with a paper towel against flies in summer - Season both sides with very little salt about 10-20 minutes before roasting: too much salt would draw moisture out of the meat. However, a pinch of salt on each side binds the meat juices in the steak and keeps it juicy
- Never put pepper or herbs on the meat before frying – these will get too hot, burn and become bitter
- Preheat a pan to 160-180°C
- If using an uncoated pan, brush the steaks on both sides with a little heat-resistant fat (clarified butter, peanut oil, coconut oil)
- Place in pan, turning every 15 seconds
–> don’t get nervous, there is no crust when you turn it for the first time, it only develops over time
–> frequent turning ensures the steak is cooked more evenly from the outside in. This largely avoids an unsightly gray edge when the desired cooking level has been reached in the center - When the steak is done to your desired doneness, remove from the pan and let rest for 2-3 minutes
–> If you have a meat thermometer: the steak is perfect “à point”, i.e. “medium”, at 55-57°C - Only after roasting is the steak seasoned or served with a suitable sauce
- Optional : Just before serving, toss again in melted butter, then slice open
