Fillet of Beef Cooking Calculator
Calculate precise cooking times and temperatures for perfect beef tenderloin roasts
Your Cooking Results
How to Cook Beef Fillet Perfectly
Beef fillet, also known as beef tenderloin, is one of the most prized cuts of beef due to its exceptional tenderness and delicate flavour. This premium cut requires careful attention to temperature and timing to achieve the perfect result.
Recommended Cooking Method
For best results, use the high-heat searing method followed by low-temperature roasting. Start by searing the fillet at 220°C (425°F) for the first 25% of cooking time, then reduce to 170°C (325°F) for the remainder.
Allow your beef fillet to come to room temperature for 30-45 minutes before cooking. This promotes even cooking throughout the roast.
Internal Temperature Guide
| Doneness Level | Internal Temperature | Description | Cooking Time per 500g |
|---|---|---|---|
| Rare | 52-54°C (125-130°F) | Cool red centre, very soft | 15-20 minutes |
| Medium Rare | 55-58°C (131-136°F) | Warm red centre, tender | 20-25 minutes |
| Medium | 60-65°C (140-149°F) | Warm pink centre | 25-30 minutes |
| Medium Well | 66-70°C (150-158°F) | Slightly pink centre | 30-35 minutes |
| Well Done | 71°C+ (160°F+) | No pink, fully cooked | 35-40 minutes |
Step-by-Step Cooking Guide
Preparation
1. Trimming: Remove excess fat and silver skin. Most butchers will do this upon request.
2. Tying: Tie the fillet with kitchen string at 2-inch intervals to maintain uniform shape.
3. Seasoning: Season generously with salt and pepper at least 40 minutes before cooking.
Cooking Process
1. Searing: Heat a heavy oven-safe pan over high heat. Sear the fillet on all sides until golden brown.
2. Initial Roasting: Place in preheated 220°C (425°F) oven for 25% of total cooking time.
3. Lower Temperature: Reduce oven to 170°C (325°F) and continue cooking until desired internal temperature.
4. Temperature Monitoring: Use a meat thermometer inserted into the thickest part of the roast.
Resting Period
Rest the beef fillet for 15-20 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful roast. Cover loosely with foil to keep warm.
Frequently Asked Questions
The most reliable method is using a digital meat thermometer. Insert it into the thickest part of the roast and check against the temperature guide above. The meat should feel slightly firm when pressed gently.
No, do not cover the beef fillet during roasting as this will steam the meat rather than roast it. However, you may cover it loosely with foil during the resting period if needed.
It’s not recommended to cook beef fillet directly from frozen. Always thaw completely in the refrigerator, which typically takes 24-48 hours depending on size. This promotes even cooking throughout.
These terms refer to the same cut of meat. “Beef fillet” is commonly used in the UK, whilst “beef tenderloin” is more common in North America. Both describe the most tender cut from the short loin.
This usually occurs when the meat is overcooked or not properly rested. Beef fillet can become tough if cooked beyond medium doneness. Always use a meat thermometer and allow proper resting time.
Expert Tips for Success
Selecting Quality Beef Fillet
Choose beef fillet with good marbling and bright red colour. The meat should feel firm to touch and have minimal surface moisture. Age-graded beef typically offers superior flavour and tenderness.
Storage and Handling
Store beef fillet in the refrigerator at 1-4°C and use within 3-5 days of purchase. For longer storage, wrap tightly and freeze for up to 6 months. Always handle with clean hands and utensils to prevent contamination.
For restaurant-quality results, reverse sear your beef fillet. Cook slowly at low temperature first, then sear at high heat for a perfect crust whilst maintaining the ideal internal temperature.
Serving Suggestions
Beef fillet pairs beautifully with roasted vegetables, red wine reductions, or classic béarnaise sauce. Slice against the grain in 1-inch thick portions for optimal presentation and texture.