Being able to cook a fillet of beef, famous for being one of the tastiest, tenderest and most succulent cuts of meat, is every chef's dream. Since it is located inside the animal's ribcage, near the final part of the spine, the fillet is one of the muscles that is used less frequently and therefore is very tender by nature. Unfortunately, as it is also a highly sought after and appreciated cut of meat, it is also very expensive when compared to other parts of the animal. Depending on the breed and the quality of the meat, the price of a fillet varies from € 25 to € 50 per kilo. Either way, this is an easy cut of meat to prepare (if you follow the right steps) that is worth treating to on special occasions, such as for Christmas lunch or a family celebration. A whole fillet of beef can satisfy the appetite of 10 people.
Steps
Part 1 of 4: Choose the Fillet
Step 1. Consider purchasing a whole tenderloin by turning to a wholesaler if possible
Since fillet of beef is one of the more expensive cuts, the more you buy, the lower the final price will be. Fillet of beef can easily be stored in the freezer, so if you've bought a large amount of meat, you can freeze the raw meat you don't plan on eating right away.
To keep the fillet in the best possible conditions, it is best to freeze it after vacuum packing it. When you are ready to defrost the meat, simply move the fillet from the freezer to the refrigerator and let it rest overnight
Step 2. If you want to get the best results and eat quality meat, buy only prime quality beef fillets
The quality of a beef fillet can be assessed on the basis of numerous factors, for example the degree of "marbling" (or marbling), that is the quantity of fat visible between the fibers of the meat, the age, the breed of the animal and the life he led. The first choice cuts are usually the best because they have been selected directly by expert butchers.
There are beef fillets of different qualities. In Italy the most valuable and sought-after derives from Chianina or Piedmontese (fassona) breed animals, but in the world there are countless breeds that offer excellent meats, perhaps over all the Japanese Tajima breed (better known as Kobe beef) prevails, whose fillet has a price that reaches even € 1,000 per kilogram
Step 3. Choose the fillet to buy based on how much work you want to do before you can cook the meat
Whole beef fillets are sold ready for cooking, where the external fat and connective tissue surrounding the muscle have already been removed by the butcher (a preparation which in culinary jargon is called "parare"), or still need cleaning. Some large-scale distribution chains try to meet the needs of all customers by also selling the beef fillet already portioned in convenient trays, flavored with aromas and ready for cooking. The work you will need to perform to prepare the meat for cooking varies according to the scenarios described:
- In the case of a whole fillet already pared, you will simply have to trim any small scraps of external fat and connective tissue still present and cut it into slices of the size you prefer;
- In the case of a whole fillet that has yet to be cleaned, you will need to eliminate all the external fat that protects the meat and then remove the connective tissue that surrounds the muscle. Then you will be ready to make the medallions of the size you want. This is the scenario where you will have to work harder before you can move on to the cooking phase;
- In the last scenario, you will simply have to choose the ready-made tray that contains the fillet medallions that best meet your needs and once at home you will only have to remove the protective film and cook the meat. Since in this case the butcher will have already done all the work for you, you only need to prepare the cooking utensils. Obviously the cost per kilogram of these fillets is higher than in the other two cases, even when it comes to meat of the same quality and the same breed.
Part 2 of 4: Prepare the Fillet
Step 1. Trim the meat to remove excess external fat and connective tissue surrounding the whole fillet
If you are not an expert cook or have never "pared" a whole fillet of beef before, to make your life easier you can buy the meat already cleaned and portioned in convenient trays in the butchery department of most large supermarkets. Preparing a whole fillet for cooking can be a somewhat complicated process if you've never done it before.
If you have purchased a whole unfilled fillet, you will need to eliminate the external fat and excess connective tissue by sliding the knife blade on the external side of the fillet starting from one end and moving towards the other, making sure to use the non-dominant hand to keep the strip of waste you are trimming taut, so that the cut is easier and more precise. Repeat this step until you have eliminated all excess fat and connective tissue from the fillet
Step 2. Locate the strip of meat running along one side of the tenderloin and remove it
It is a part that is found only on a whole fillet and that must be eliminated by separating it from the rest of the meat. You can freeze it for use in other preparations.
Step 3. Remove the head of the thread, which is the initial part that has the widest section, also called chateaubriand
Wrap it in cling film and save it for other recipes. It is an excellent cut of meat that is obtained directly from the fillet and can be used for countless preparations.
Step 4. Now cut the fillet in half using a chef's knife for easier handling (optional)
Perform this step especially if this is the first time you need to cook a fillet or if you only need to serve a limited number of portions. Normally, a whole fillet has a weight of around 2.5kg and should be enough to satisfy around 10 people.
Store one half of the fillet in the refrigerator or freeze it for later cooking. The fillet can be frozen while keeping the taste and texture intact, as long as it is then naturally defrosted in the refrigerator for the necessary time
Part 3 of 4: Tie the Fillet
Step 1. Get a long piece of kitchen string
It is the perfect tool to be able to tie the beef tenderloin so that it retains its characteristic shape even during cooking. If you don't have kitchen twine at home, you can also use a thin piece of cotton cord.
Step 2. Place the twine under the tenderloin starting at one end, then lift both ends of the cord over the meat
Step 3. Tie a knot
Grab both ends of the kitchen twine, then pull one end under the other twice, as you normally do with shoelaces to create a simple knot.
After tying the thread and securing the twine with the knot, make sure to leave enough string at one end of the knot, as you'll need it at the end of the tying process to join both ends of the twine together
Step 4. Make a large loop of twine from either end of the knot you made in the previous step
Wrap the string around your hand then twist it on itself; there should be a kind of noose.
Step 5. Use the loop you created to wrap the fillet, then tighten it around the meat about 2-3 cm from the last loop
Tighten the loop by pulling the free end of twine while holding the knot in place with your other hand trying to align it with the previous one.
Step 6. Create another loop with your hands and continue the thread tying process following the instructions in the previous step
Tie each loop of twine 2-3 cm apart and continue until you have tied all the thread.
Step 7. After completing the binding of the entire fillet, turn the cut of meat upside down
Step 8. Now bring the end of the twine back to the starting point making sure to wrap it around each loop you created in the previous steps
Start from the last loop and pass the twine first below and then above, so that it wraps it, then move to the next one by moving towards the beginning of the thread in a straight line.
Step 9. Wrap the string around each loop by passing it first under and then over until they are all tied together
Step 10. Complete the binding of the thread by knotting the final end of the twine with the starting end that protrudes from the first loop you created
Grab both ends of the kitchen twine and simply tie them together twice to secure them. At this point, the fillet is ready for cooking.
Part 4 of 4: Cook the Fillet
Step 1. Salt the fillet generously about 40-60 minutes before cooking
In this way, the moisture present in the meat will be recalled to the surface thanks to the action of the salt. This is why meat should never be salted immediately before cooking, unless the result you want is dry and tasteless meat. Salting the fillet well in advance is the solution to this type of problem.
Salting the meat in advance allows the salt to penetrate the fibers thanks to a chemical principle called "osmosis". This process takes some time to complete and it is for this reason that the fillet should be salted well in advance
Step 2. Wait for the fillet to reach room temperature
If you have just purchased the fillet, place it on the kitchen worktop away from heat sources. Meat that has been stored in the refrigerator normally takes about 30 minutes to reach room temperature. Generally speaking, meat at room temperature cooks faster and more homogeneously both outside and inside.
Step 3. When the fillet is ready to cook, season it with your favorite herbs and spices
You can rely on your creativity as there are no precise rules to follow. Keep in mind that usually the simple solutions are the ones that give the best results compared to the elaborate ones. Here is a list of some combinations of herbs and spices that you can try using:
- Chopped garlic, fresh thyme, fresh rosemary and freshly ground black pepper;
- Coriander, cumin, cloves and nutmeg;
- Curry powder, mustard powder, cayenne pepper and minced garlic.
Step 4. Preheat the oven to 220 ° C
Step 5. While the oven heats up, place a large, high-bottomed skillet on the stove and heat it over medium-high heat
Pour a drizzle of extra virgin olive oil inside and wait for it to start smoking slightly.
Step 6. At this point, brown the fillet on all sides to seal its juices inside
Cook the meat on each side for about 4 minutes. The purpose of this phase is not to cook the fillet but simply to brown it to give it a nice golden color and an intense flavor on the outside. After completing the browning phase, remove the pan from the heat.
Step 7. Leave the fillet in the pan and insert a cooking thermometer into the meat
You need to stick the tip of the tool in the center of the place where the meat is thickest.
Step 8. Finish cooking the fillet in the oven until the core temperature of the meat reaches 51 ° C
The kitchen thermometer will tell you the exact moment when it will happen. This step should take a little under an hour depending on the size of the fillet. In this case you will get a fillet with a doneness between rare and medium. If you love rare or more cooked meat, follow this pattern to know when the fillet will be cooked to perfection according to your taste:
- 49 ° C = rare cooking;
- 54-55 ° C = slightly rare cooking;
- 60 ° C = medium cooking;
- 65-66 ° C = almost well done;
- 71 ° C = well done.
Step 9. When the fillet is ready, remove it from the oven and let it rest for about 15 minutes
During this time, cooking will continue naturally, but above all you will allow its juices to redistribute evenly within the fibers, preventing them from dispersing on the cutting board during cutting.
The intense heat of cooking causes the muscle fibers of the meat to contract, a reaction that pushes the juices towards the center of the fillet. By cutting the meat after it has just been taken out of the oven, any juices that are pressed into a confined space will inevitably end up on the cutting board. Resting the fillet after cooking serves to allow the muscle fibers to relax, allowing the juices to redistribute evenly. After cooking, let the fillet rest for at least 10 minutes to get the best result
Step 10. Enjoy your meal
Advice
- To achieve uniform browning of the fillet, dry the meat with paper towels before placing it in the pan.
- When tying the fillet with kitchen twine, make sure the twine is snug against the meat to keep it cylindrical in shape. If the string is too tight or too loose, you will ruin the cooking of the fillet.
- Remove the second half of the fillet from the refrigerator about 15 minutes before the first part is ready to be removed from the oven. Follow the same steps you took to brown, tie and cook the first piece of tenderloin. You can cook the second piece until it reaches an internal temperature of 65 ° C, so that it has a slightly pink center.
