Classic Tender Beef Fillet Steak (Printable)

Tender beef fillet steak cooked to perfection with a rich pan sauce, ideal for elegant dining.

# What You'll Need:

→ Beef

01 - 2 beef fillet steaks (6.3-7 oz each, about 1 ½ inches thick)

→ Seasonings

02 - 1 teaspoon sea salt
03 - ½ teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons vegetable oil or clarified butter

→ Pan Sauce

05 - 2 tablespoons unsalted butter
06 - 1 small shallot, finely chopped
07 - 1 garlic clove, crushed
08 - ¼ cup dry red wine
09 - ¼ cup beef stock
10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

→ Garnish

11 - Fresh parsley or thyme sprigs (optional)

# How to Make It:

01 - Remove steaks from the refrigerator 30 minutes prior to cooking to reach room temperature. Pat dry thoroughly with paper towels.
02 - Generously season both sides of the steaks with sea salt and freshly ground black pepper.
03 - Place vegetable oil or clarified butter into a heavy skillet and heat over high until shimmering.
04 - Sear steaks for 2 to 3 minutes per side to achieve medium-rare, or cook to preferred doneness (internal temperature 125–130°F).
05 - Transfer steaks to a warm plate, loosely tent with foil, and allow to rest.
06 - Reduce heat to medium, add butter to the skillet, then sauté chopped shallot and crushed garlic until fragrant, about 1 minute.
07 - Pour in red wine and beef stock, scraping browned bits from pan. Stir in thyme and simmer for 2 to 3 minutes until slightly reduced.
08 - Return steaks to the skillet for 30 seconds to coat in sauce, or spoon sauce over plated steaks. Garnish with parsley or thyme if desired and serve immediately.

# Expert Advice:

01 -
  • It turns a premium cut into something achievable on a weeknight without complicated techniques or long ingredient lists.
  • The pan sauce uses drippings you would otherwise waste, transforming them into something deeply savory with minimal effort.
  • You control the doneness completely, no guessing or disappointment, just steak cooked exactly how you like it.
02 -
  • A cold steak straight from the fridge will not sear properly and cooks unevenly, leaving you with a crusty outside and a cold center.
  • Resting is not optional, cutting into a steak too soon releases all the juices onto the board instead of staying inside the meat.
  • If the pan is not hot enough the steak will stick and steam, resulting in a gray surface instead of a caramelized crust.
03 -
  • If you want a deeper sauce, add a splash of brandy or cognac before the wine and let it cook off for 30 seconds.
  • Press your thumb into the fleshy part of your palm to gauge doneness by feel, soft for rare, firmer for medium, though a thermometer is always more reliable.
  • Let your pan preheat for a full 3 to 4 minutes, a properly heated skillet is the difference between restaurant quality and homemade disappointment.

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