filet steak

[RunAwayHome]

Help, I've never cooked this before. It's always been way too expensive. But the supermarket was trying to sell some the night before its best-before date, and it was about 1/3 of the normal price. So I thought I'd try it. But I don't know what to do! It's one large chunk, about 400g. Do I cut it into smaller servings before I cook it or after? (looks like it might feed 2?) Fry? Grill? I looked it up online and it said that it actually doesn't have that much flavour (why the normally expensive price then?!) so was best with some kind of sauce or seasonings.

any ideas?

[Ponders]

It's expensive because it's tender & because there isn't a lot of it on each animal. Should still taste steaky though

[karmakameleon]

Yes definitely goes further, which I'm all in favour of! DH does a quick dinner where he fries off the steak, cuts into strips and adds to a rocket and parmesan salad. Doesn't need much of dressing, just olive oil and maybe a squeeze of lemon.

[RunAwayHome]

thank you! Will have a go at that this evening.

I did find a recipe for a salad that sounded nice, where you roasted it in the oven and then cut it into small strips. But you needed raspberry vinegar for it, which I've looked for unsuccessfully before. And I'm not sure that I'd want to waste it in a salad - though perhaps it would go further that way, which is a point.

[karmakameleon]

Most important thing to remember if you like rare steak is to take it out the fridge a while before you want to eat it. If it's fridge cold when you put it in the pan you'll end up cooking it for too long and it'll be overdone.

As for sauces, I can't generally be bothered. Pan juices and some mustard is fine for me.

[CogitoErgoSometimes]

If it's a 'cube' or 'brick' it can be pan-fried evenly all over, about 4 or 5 minutes for each flat surface, and then served in slices. Or it can be roasted in a hot oven for 20 minutes before being sliced.

Or you can cut it into 2 thick steaks and cook those 2-3 mins each side (rare) up to 4-5 mins (well done). Season with salt and pepper before you start. Use the heaviest, thickest skillet you own on a high heat. After removing the cooked steaks to a warmed plate, turn down the heat and add a glass of red wine to the pan juices. Stir this about a little, allow to reduce and then pour over the steak

A good fillet steak should be tasty and tender enough to eat raw. Speedy treatment is best as they lose flavour and tenderness the longer you cook them. Thicker slices are less prone to being overcooked than thin pieces.