Beef Fillet Cooking Times and Calculator
Beef fillet is one of the most tender cuts of beef you can buy. The meat sits along the spine and is the least weight-bearing muscle and therefore yields little or no fat or connective tissue. Well loved for its leanness, delicate flavour and tenderness, it can be cut into steaks and is best suited for cooking quickly at a high heat. Alternatively, an entire fillet can be trussed for roasting.
Beef Roasting Tips
- Let the meat come up to room temperature before cooking
- Roasting the meat at a very high temperature for 15 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
