Dry-aged beef fillet steak

Beef fillet steak – tender classic

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One of the highest quality steak cuts with a lot of potential -The beef fillet is still one of the highest quality cuts of beef and is surpassed in tenderness by hardly any other steak cut. Although more and more so-called special cuts come onto the market and find fans, the beef fillet continues to be one of the most popular steak cuts.

The term fillet comes from the French language and means "thin thread", which is due to the shape of the muscle. In Germany, in some regions, it is also called loino, while in America it is called tenderloin and in Austria its known as Lung roast.

 Cutting

Since this muscle originates from the back or rather the cows loin its hardly used, incredibly tender, fine-grained and above all lean. This makes the fillet ideal for quick frying. The entire fillet is roughly divided into three parts:

fillet head

• The fillet head is the widest and therefore largest part of the fillet and is often used for Chateaubriand but also used for carpaccio or tartar.

Centerpiece

• From the middle piece, the so-called center cut, the most famous dish from the loin is created, the Filet Mignon.

Fillet tip

• The fillet tip is suitable for a fondue or as a high-quality ingredient for a salad

In recent years, smaller sized beef fillets, due to their size often known as “Lady’s Cut”, are marketed. They are, so to speak, the alternative for small hunger pangs.

The meat sommelier recommends:

Enjoy a combination of cold carpaccio and grilled beef fillet steak on the plate

Core temperature:

55-57 degrees in the core should be aimed for

How many calories does a beef fillet steak have

Beef fillet has around 115 kcal and a calorific value of 450 kJ per 100 g.

How many grams per person?

For the beef fillet, plan on about 180 g per person

What side dishes go well with beef fillet steak?

Light vegetables and pasta

Which muscle strand?

Club-shaped muscle strand (psoas muscle)

Location of the section:

Left and right of the spine below the roast beef

Flavor intensity:

Mildly aromatic and slightly nutty

Structure:

Fine-grained and lean / very tender to the bite

Alternative article names:

Filet tenderloin or steakhouse, lady cut
In Austria: Lung roast

Conclusion:

As soon as a beef fillet steak is served, every meal becomes a highlight, because the fillet is and remains something special. The mild, slightly nutty taste of the fillet is only separated by its delicacy which literally melts on the tongue. Beef fillet is therefore always a good choice to treat your guests or yourself

Preparation of the beef fillet steak

The beef fillet is often described as being among the more difficult steaks as far as preparation is concerned. But it's not that difficult. The key to the fillet – as with most steaks – is the core temperature. For beef fillet, this should not exceed 60 degrees, but rather 55 degrees. The fillet should be cooked in one piece from all sides, well seared or grilled and then brought to the desired core temperature in the indirect cooking area or oven. Only when serving should the meat be cut into slices.

Preparation in the oven:

Let the fillet steak rest at approximately 120 degrees Celsius. The core temperature should not exceed 60 degrees Celsius, otherwise it will become too dry.

Preparation in the pan:

Fry well on all sides in a little butter and olive oil without seasoning.

Preparation on the grill:

Grill the beef fillet steak directly over the heat and then let it cook in the indirect area until the desired core temperature is reached

AsPrepare filet mignon:

The classic par excellence, however, is the preparation as filet Mignon. For this purpose, cut thick steaks out of the center and wrap them in a strip of bacon. The thicker the steaks are cut, the easier and juicier the end result will be.

These steaks are cooked in a cast iron or iron pan and seared on all sides. an then be cooked in the oven or in the indirect area of the grill to the desired core temperature.

 Beef Wellington

Another classic is the Beef Wellington, whose name goes back to the Duke of Wellington and thus dates back to the 18th century. In this dish, the fillet steak is coated with chopped mushrooms and a puff pastry. Traditionally, this dish was served with a brown base sauce (demiglace) and salsify as a vegetable.

The fillet is also very suitable for Surf & Turf variants, combining meat with seafood or fish. The light flavor and tender bite of the fillet pairs perfectly with fish dishes.