Let's enjoy delicious filet steaks at home!
last update date 2023-09-19 | release date 2022-01-17
Filet is one of the finest parts of beef that can be cooked as a steak. If you get this cut at a restaurant, it can cost a lot... Buuut, if you cook it at home, you can get the same flavors at a more reasonable price!
So without further ado, let’s dive into the characteristics of beef tenderloin and how to cook it!
GET TO KNOW THE FILET CUT!
The filet cut or beef tenderloin is known as one of the fancier cuts of beef. It’s popular amongst lean meat lovers. It’s soft and tender, while also being packed with a meaty flavor. Let’s find out what makes this cut so fancy...
ALL ABOUT BEEF TENDERLOIN
The beef tenderloin or “filet” in French is a cut of beef that sits beneath the ribs, next to the backbone. This is known as a valuable cut which is only 3% of one cow. With this cut, you can enjoy the taste of lean meat with very little to no fat.
"Chateaubriand" is cut from the tenderloin. This rare cut is only about 0.5% of the whole animal. The tenderloin cut is great for anyone who is looking for a lean cut of beef. You can enjoy this as a steak or for making roast beef.
COOK SOFT AND TENDER BEEF TENDERLOIN
When it comes to these pricier cuts, you want to make sure that you cook it right. Beef tenderloin is best cut thick so you can enjoy the tenderness of the meat. Here is a guide on how to get soft and juicy beef filet.
POINTS TO REMEMBER WHEN PAN-FRYING
POINT 1. Let it rest at room temperature for 15-30 minutes before cooking.
Do this to prevent unevenly cooked steak. Bring the meat back to room temperature so it can be cooked evenly all the way to the center.
POINT 2. Wipe off the excess moisture and season with salt & pepper before cooking!
A delicious steak would have a nice brown outer surface. To achieve this, you need to wipe off the excess moisture from the surface of the meat after thawing. Simply use a kitchen paper towel and wipe off the water so you can grill it properly.
After that, season with salt and pepper. The salt will produce more moisture, so make sure to season the meat just before you’re about to cook it.
POINT 3. Cook the surface at high heat.
Preheat some oil in a frying pan over high heat. Once a bit of smoke comes out, it’s time to get cooking! Grill the meat on all sides: top, bottom, and sides until it develops a nice brown color.
You can use salad oil or olive oil in cooking. Try avoiding sesame oil, since this may interfere with the flavor of the meat. When grilling a steak, it’s best to use oil that doesn’t have a strong flavor or aroma.
POINT 4. Adjust the cooking time to get your desired doneness.
Adjust your cooking time depending on how well you want your meat cooked.
Depending on the thickness of the meat, you’ll have to adjust the cooking time. For steaks that are about 2 cm thick, cook the top and bottom for about 1 minute each to get a rare finish. For medium rare, cook for about 1 minute and 30 seconds. For medium, cook for about 2 minutes. For well-done, cook for about 2 minutes and 30 seconds.
POINT 5. Let the meat rest.
Once the meat is cooked, it’ll be tempting to dig right in... but wait! If you cut into the meat right after cooking, the juices will escape. Wrap the meat in aluminum foil and let it rest for about 10 minutes before cutting to keep all the flavor and juices intact.
TRY THE FAIL-SAFE LOW-TEMPERATURE COOKING METHOD!
Cooking steaks in a frying pan has many steps and may seem difficult to some. If you’re one of those people, you might want to try low-temperature slow-cooking! With this method, the protein in the meat won’t toughen up as much, while reaching a temperature that would still kill off the bacteria. As such, you can cook the meat for a long time without having to worry about getting tough steaks.
Since you’ll be cooking the meat in a water bath, the meat will have to be placed in a vacuum-sealed pack or a heat-resistant bag. After that, just set the temperature and wait.
For 2cm-thick beef finished at medium-rare (cooked, yet still pink in the middle), heat it at 58 ° C for 2 hours. Cooking at this time and temperature will ensure that the number of bacteria is reduced to less than 1 / 10,000.
To finish, sear the steak in a pre-heated frying pan with either salad or olive oil until the surface is browned on all sides. Enjoy your delicious and juicy steak that’s cooked evenly on the inside!
Even if you’re not yet pro-level when it comes to cooking steaks, you can easily get soft and tender steaks using a low-temperature cooker.
You can get one of these cookers for a few thousand yen, so we highly recommend this tool for all meat-lovers!
(Reference: BONIQ "Low temperature cooking heating time standard table" https://boniq.jp/pdf/ttguide.pdf）
3 TOPPING RECOMMENDATIONS FOR FILET STEAK
Once your steak is cooked, all that’s left to do is dig in! Eating your steak with just a simple seasoning of salt and pepper is fine... but adding these toppings will take your steak to the next level! Here are some recipes to try out so you can enjoy the delicious flavor of lean meat even more!
REFRESHING LEMON SAUCE (salty sauce base with lemon and grated onions)
- ＜INGREDIENTS＞（FOR 2 PEOPLE）
-
- 1/6 grated onion
- 1/2 lemon (or 2 tbsp of lemon juice)
- 2 tbsp soy sauce
- 2 tbsp mirin
- ＜DIRECTIONS＞
-
- Place grated onions, soy sauce, and mirin in a small pot, then bring to a boil over medium heat. Squeeze the lemon to complete.
- Add some grated lemon zest or a small amount of butter to make it rich and delicious!
GRATED RADISH AND GREEN ONION TOPPING (seasoned with vinegar and salt)
- ＜INGREDIENTS＞（FOR 2 PEOPLE）
-
- 1/8 grated radish
- green onion as you like
- 1 tbsp vinegar
- 1/2 tsp salt
- ＜DIRECTIONS＞
-
- 1. Lightly squeeze the excess water off the grated radish then mix with the vinegar and salt. Place on top of the steak.
- 2. Garnish with chopped green onions as you like.
FRESH TOMATO TOPPING (no cooking needed)
- ＜INGREDIENTS＞（FOR 2 PEOPLE）
-
- 8 to 10 cherry tomatoes
- 1 tbsp olive oil
- 1 tsp vinegar
- 1/4 tsp grated garlic
- 1/4 tsp salt
- ＜DIRECTIONS＞
-
- 1. Cut cherry tomatoes into 1/4 pieces and mix with the rest of the ingredients in a bowl.
- 2. Add basil or parsley if you like.
We hope you all try your hand at cooking delicious beef filet steaks and toppings at home! The steak toppings go great with any cut of steak, so make sure to try it!
RECIPE INGREDINTS
-
-
Grass-Fed Beef Filet Mignon (250g)￥1,970 (txInc) 40%OFF ￥3,290The premier steak cut also called the "Chateaubriand", but we don't call it that because we can't even pronounce it correctly! (Frozen)
-
-
-
Grass-Fed Beef Petite Filet Mignon (180g)￥2,690 (txInc)Perfect for smaller appetites, ladies, and kids. (Frozen)
-
THE MEAT GUY'S RECOMMENDED PRODUCTS
-
-
(Free Shipping) Limited to Our First-Time Buyers Only! 6 Of Our Most Popular Items Packed Into One Trial Set!￥5,980 (txInc)This is for our first-time buyers only! This set contains 6 of our most popular items that would usually total to about 10,000 Yen!
-
-
-
Grass-Fed Beef Striploin/Sirloin Steak 270g￥1,250 (txInc) 30%OFF ￥1,790Out of stockThe same cut as the Kansas City strip but from down under. Not as tender as the US steaks but plenty of flavor. (Frozen)
-
-
-
Grass-Fed Beef Ribeye Steak (270g)￥1,250 (txInc) 30%OFF ￥1,790One of the tastiest steaks and considered the king of many steakhouses as it has the most rich, bold flavor. (Frozen)
-
-
-
Grass-Fed Beef Rump/Top Sirloin Steak (250g)￥1,690 (txInc)The cut from the "Top Sirloin" or "Rump". This is a great value. (Frozen)
-
-
-
Grass-Fed Beef One Pound Ribeye Steak (Over 450g!)￥3,610 (txInc)Just when you thought our steaks couldn't get any bigger!
-
-
-
The Meat Guy's Original Steak Seasoning Spice Mix￥650 (txInc)This is our own special blend – a perfect match for any of our steaks, chops, or chicken. (Dry)
-
User Guide
Since 1997, we have been a meat mail-order shop! Introducing The Meat Guy's appeal and why customers continue to choose us.
Shipping is free for orders of ¥10,000 (including tax) or more to one delivery address.
We will show you the payment methods that you can use, such as credit card, cash on delivery, and bank transfer.
If you register as a member, you will earn 5 points for every 100 yen you order.
Our Store Uses SSL Encryption.
4-8-1 Tango-dori Minami-ku Nagoya Aichi 457-0801 Japan
052-618-3705
052-618-3706
Orders can only be made online. We cannot accommodate orders over the phone or fax. Thank you for your cooperation.
Business Hours 10:00AM - 5:00PM CLOSED: Sat. & Sun., Year-end and New Years On holidays, we only do dispatching. No inquiry/Customer Service. We will check on weekdays.
During the weekends and holidays, only our shipping office will be operating. Thus, we will be unable to take calls and respond to emails during those times. We will pick up at our earliest convenience on the following weekday. We appreciate your understanding.