Updated 30 September 2026
Fillet is the most tender steak on the counter and usually the most expensive, so it's worth cooking properly. Because it is so lean, it doesn't have the marbling that keeps a ribeye juicy, which means timing is everything. Here is how to cook fillet steak perfectly: a hard sear in a hot pan, a butter baste, an oven finish if it's thick, and a proper rest.
What you need
- 2 fillet steaks, 3–5cm thick. Our Fillet Steak 2x 6oz (£18.99) are cut from the tenderloin and aged for flavour.
- 1 tbsp vegetable or rapeseed oil
- Flaky sea salt and black pepper
- 30g butter, 2 garlic cloves (crushed) and a sprig of thyme
How to cook fillet steak in a pan
- Take the steaks out of the fridge 20–30 minutes before cooking. Pat them dry.
- Tie them (optional). A loop of kitchen string around the middle keeps a thick fillet round and helps it cook evenly.
- Season generously with salt just before cooking.
- Heat the pan over a high heat until it just smokes, then add the oil.
- Sear. Lay the steaks in and cook for 2 minutes a side without moving them, until a deep brown crust forms. Hold them on their edges for 20–30 seconds each, rolling them round to colour the sides.
- Baste. Turn the heat to medium, add the butter, garlic and thyme, and spoon the foaming butter over for 1–2 minutes, turning once.
- Check the temperature or doneness (below). If it needs longer and the outside is already well browned, finish it in the oven.
- Rest for 5 minutes on a warm plate, spooning the pan butter over.
Fillet steak cooking times
Total cooking time, after a hard sear in a very hot pan. Fillet is best served rare to medium; beyond that it loses its tenderness.
| Doneness | 3cm (about 6oz) | 5cm (thick-cut) | Core temp (after resting) |
|---|---|---|---|
| Rare | 5–6 minutes in the pan | sear 4–5 minutes, then 4–5 minutes in the oven | about 50–52°C |
| Medium-rare | 6–7 minutes | sear 4–5 minutes, then 6–7 minutes in the oven | about 55–57°C |
| Medium | 8–9 minutes | sear 4–5 minutes, then 8–10 minutes in the oven | about 60–63°C |
Oven at 200°C (180°C fan, gas 6). Core temperatures are the usual chef and thermometer-guide ranges; the steak rises a degree or two as it rests, so take it off just before your target. Times are a guide: a thermometer is the best way to be sure.
How to cook the perfect fillet steak: pan and oven
For a thick fillet, the pan-to-oven method gives an even pink all the way through and a crust on the outside. Sear in an ovenproof pan as above, add the butter and baste, then transfer the whole pan to a preheated 200°C oven for the times in the table. For more detail, see fillet steak in the oven and fillet steak in the pan.
Other ways to cook fillet
- Under the grill: see fillet steak under the grill.
- Air fryer: 200°C for 8–12 minutes, turning halfway. See fillet steak in the air fryer.
- Whole fillet: for a crowd or beef Wellington, roast a whole fillet; see how to cook a whole beef fillet and chateaubriand.
How to tell when fillet steak is done
A digital probe thermometer takes the guesswork out, and with a steak this price it's a good investment. Without one, use the touch test: rare feels soft, like the base of your thumb with your hand relaxed; medium-rare gives slightly; medium feels springy. Whole cuts of beef can be served pink in the middle, once the outside has been properly seared.
Fillet steak mistakes to avoid
- A cool pan. You'll grey the outside before you get a crust.
- Moving it too early. Let the crust form before you turn it.
- Overcooking. Well-done fillet is a waste of a great steak. If someone wants it well done, a sirloin or ribeye will be juicier.
- Skipping the rest. It will lose its juices on the board.
- Slicing with the grain. If you slice to share, cut across the grain.
Sauces for fillet steak
Because fillet is mild, it loves a sauce. Classic peppercorn is the favourite; see our fillet steak with peppercorn sauce, or keep a Dine- Peppercorn Sauce (£3.20) in the cupboard. Diane sauce, béarnaise, red wine jus and a simple garlic butter all work too. For sides, try fillet steak with garlic butter and chips or fillet with creamy mash.
Fillet or another steak?
Fillet wins on tenderness; ribeye and rump win on flavour. See our types of steak guide and fillet or sirloin for the table, or browse all steaks.
How to cook fillet steak FAQs
How long do you cook fillet steak for medium-rare?
For a 3cm (6oz) fillet, about 6–7 minutes in total in a very hot pan, including basting, then rest for 5 minutes. A 5cm fillet needs a 4–5 minute sear and about 6–7 minutes in a 200°C oven.
Should fillet steak be cooked in butter?
Sear it in oil first, which copes with the high heat, then add butter for the last couple of minutes and baste.
Do you need to put fillet steak in the oven?
Only if it is thick, about 4cm or more. Thinner fillets cook through in the pan.
How do you cook fillet steak so it's tender?
Don't cook it beyond medium, and rest it for 5 minutes before serving. Fillet is naturally the most tender cut, so overcooking is the main thing that makes it tough.
What temperature should fillet steak be?
About 50–52°C for rare, 55–57°C for medium-rare and 60–63°C for medium, measured in the centre after resting.
How do you prepare fillet steak before cooking?
Take it out of the fridge 20–30 minutes ahead, pat it dry, tie a thick fillet with string to keep it round if you like, and season just before it goes in the pan.
What temperature should fillet steak be?
For medium-rare, take it off at about 52–54°C. All levels are in the steak doneness chart.
