“The only time to eat diet food is while you’re waiting for the steak to cook.” -Julia Child
A beautifully cooked fillet is a thing of beauty, but they are so expensive that I find cooking them extremely stressful. My dear friends Ginger and Howard have introduced me to a new method which starts the fillet in a very hot oven, but then reduces the heat which gives a bigger window for the beef to cook to the perfect temperature.
- Whole fillet
- Salt and pepper
- Melted butter - 4 ounces
Creme Fraiche Sauce
- Tub of Creme Fraiche
- Horseradish to taste
- Wholegrain Mustard to taste
- Preheat Oven to 500F
- Dry fillet with paper towels.
- Place in a baking tin with a cookie cooling rack at bottom.
- Tuck the thin ends in so the fillet is a uniform width or tie with butchers string.
- Coat with butter, and add rosmary sprigs (6), salt and pepper to all sides.
- Cook for 15 minutes at 500F
- Reduce oven to 350F and cook for a further 20 minutes.
- At this stage I start checking the internal temperature of the beef. It should reach around 125F but check all parts of the fillet as some parts cook faster than others and will continue cooking even once out of the oven. Keep returning the fillet to the oven until the desired temperature is reached.
- Allow to rest, tented with tin foil, for at least 10 minutes.
- The juice collected can be served with the beef, 'Au Jus'.
- Good Luck!
To make the sauce
- Add Horseradish and Wholegrain mustard to the creme Fraiche according to taste, generally between one and two tablespoons of each.