How To PERFECTLY Cook a Beef Fillet Steak

Ingredients

• 250 g Beef Fillet Steak (trimmed, pat dry, let sit at room temperature for 20 minutes)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Canola Oil (high smoke‑point oil, just enough to coat the pan)
• 1 tbsp Butter (unsalted, for sauce)
• 100 g Mushrooms (sliced; button or cremini work well)
• 2 tbsp Whiskey (good quality, for deglazing)
• 2 tbsp Heavy Cream (adds richness to the sauce)
• 1 tsp Fresh Thyme Leaves (for the thyme dressing)
• 1 tbsp Olive Oil (extra‑virgin, for the salad dressing)
• 2 cups Rocket (Arugula) (washed and dried)
• 1 tbsp Parmesan Cheese (freshly grated, for garnish)
• pinch Sea Salt Flakes (for finishing the steak)

Instructions

1. Season the Steak

   Remove the cling film from the 250 g beef fillet, pat it dry with paper towels, and coat all sides evenly with 1 tsp salt. Do not add pepper at this stage.

   Time: PT2M

2. Preheat Skillet and Oven

   Place the cast‑iron skillet on high heat and let it become very hot (about 450°F). At the same time, preheat the oven to 400°F.

   Time: PT5M

   Temperature: 450°F

3. Sear the First Side

   Add 1 tsp canola oil to the hot skillet, swirl to coat, then gently lay the steak in the pan. Let it sear without moving for about 2 minutes until a deep brown crust forms.

   Time: PT2M

   Temperature: 450°F

4. Sear the Other Side and Edges

   Flip the steak using tongs and sear the second side for another 2 minutes. Then, using the tongs, hold the steak on its edges and brown each side for about 30 seconds.

   Time: PT3M

   Temperature: 450°F

5. Finish in the Oven (First Half)

   Transfer the skillet (or move the steak to a pre‑heated baking sheet) into the 400°F oven. Cook for 5 minutes.

   Time: PT5M

   Temperature: 400°F

6. Flip and Finish in the Oven

   Remove the steak, flip it over, and return it to the oven for another 5 minutes, or until desired doneness is reached.

   Time: PT5M

   Temperature: 400°F

7. Rest the Steak

   Take the steak out of the oven, place it on a clean cutting board, and let it rest for 5 minutes. Sprinkle a pinch of sea‑salt flakes on top just before serving.

   Time: PT5M

8. Prepare Whiskey Mushroom Sauce

   While the steak rests, melt 1 tbsp butter in a small saucepan over medium heat. Add the sliced mushrooms and sauté until golden (≈3 minutes). Add 2 tbsp whiskey, let it reduce by half (≈1 minute). Stir in 2 tbsp heavy cream, simmer until slightly thickened (≈2 minutes). Season with a pinch of salt.

   Time: PT8M

9. Make Rocket Salad with Thyme Dressing

   In a mixing bowl, whisk together 1 tbsp olive oil, 1 tsp fresh thyme leaves, a pinch of salt, and a splash of lemon juice if desired. Toss 2 cups rocket until lightly coated.

   Time: PT5M

10. Plate and Garnish

    Slice the rested steak against the grain, arrange on a warmed plate, drizzle with whiskey mushroom sauce, add a side of rocket salad, and finish with a light dusting of freshly grated Parmesan.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g