Pepper Beef Steak
Steak beef refers to high-quality cuts of beef that are typically grilled, pan-seared, or broiled to perfection. Steak is often seasoned simply with salt and pepper to enhance its natural flavors, but it can also be marinated or topped with sauces like chimichurri or béarnaise for added depth. Perfect for grilling or cooking in stove, steak is a versatile and indulgent dish enjoyed in various culinary traditions. Known for its rich flavor and tenderness, steak comes from various parts of the cow, here I mention the list of best cuts for beef fillet steak.
Best Cuts for Beef fillet or steak
1.Tenderloin:
The primary cut referred to as “beef fillet.” It is very tender and has a mild flavor. It can be served as whole fillets or cut into filet mignon steaks.
2.Filet Mignon:
A smaller, thicker cut from the tenderloin, known for its tenderness and buttery texture. It’s often considered a premium steak.
3.Chateaubriand:
A larger cut from the center of the tenderloin, usually served for two and often cooked as a roast
Other Cuts for Comparison
While tenderloin is the best choice for a classic beef fillet, here are a few other cuts that are also tender and can be used, though they have different textures and flavors:
- Ribeye: Rich marbling makes it flavorful and juicy, but it’s less tender than the tenderloin.
- Sirloin: Lean and slightly less tender, but still a good option for grilling.
- Flank Steak: Not as tender, but when cooked properly and sliced against the grain, it can be very flavorful.
Note: For the classic beef fillet experience, use tenderloin or filet mignon!
Pepper Beef Steak
Ingredients
- 1 kg Beef fillet
- 1 tsp Salt
- 1 clove Garlic crushed
- 1 tbsp Thyme (optional)
- ¼ cup Olive oil
- 2 tbsp Butter
- 1 tsp Lemon Pepper
- 1 tsp Black Pepper
Instructions
- Take the beef fillets out of the refrigerator about 30 minutes before cooking to bring them to room temperature. Clean steak, remove fat and cut 1 cm thick slices, then wash and drain.
- Place beef pieces flat on tray, sprinkle with salt, black pepper and lemon pepper. Turn each piece and sprinkle on the other side as well.
- Heat oil & butter in a large non-stick pan. Saute garlic in oil & butter until it's golden brown.
- Add fillets to the pan. For medium-rare, cook for about 3-4 minutes on one side without moving them.
- Flip the fillets, add thyme (if using). Cook for another 3-4 minutes, adjusting the time based on your desired doneness (see notes below).
- Once cooked to your liking, remove the fillets from the pan and let them rest for 5 minutes. This allows the juices to redistribute.
- Serve hot with your favorite sides, like mashed potatoes or a green salad.
Notes
- For medium-rare, the internal temperature should be about 130°F (54°C).
- For medium, aim for 140°F (60°C).
- For well-done, cook until it reaches 160°F (71°C) or higher.