Oven fillet is the gentle steak — lean, soft in the middle, and at its best with a quick sear then a short oven finish. Fillet Steak 2x 6oz is the classic pair for a special midweek plate; Whole Beef Fillet 1.2-1.8kg (Frozen) is the whole fillet when you want to carve for a crowd. Shop both in steaks and beef.
Oven method
Bring steaks toward room temperature for 20 minutes. Pat dry and season with salt and pepper — fillet is lean, so a light brush of oil helps the crust. Preheat the oven to 200°C (fan 180°C). Sear in a screaming-hot pan 45 to 60 seconds a side, then finish in the oven: rare about 3 to 4 minutes, medium-rare 4 to 6 minutes for a typical 6oz fillet. Probe the centre (around 52°C rare, 57°C medium-rare) and rest five minutes under loose foil. Whole fillet: sear all sides in a hot pan, then roast at 200°C for roughly 20 to 35 minutes depending on weight and doneness — always probe the thickest part and rest 10 to 15 minutes before carving. Do not overcook fillet past medium; it dries without the fat cushion of ribeye. A butter and garlic baste in the last minute of the sear adds richness.
Pan, grill and air fryer backup
No oven: hot pan 3 to 4 minutes a side with a butter baste, medium grill 3 to 4 minutes a side, or air fryer 200°C for 6 to 9 minutes flipping halfway. Browse steaks for fillet, ribeye and rump, and beef for roasting joints beside.
What to serve
Peppercorn or béarnaise, asparagus, and fondant potatoes, or a simple green salad and chips. Leftover fillet is best cold in thin slices — reheating hard toughens lean meat. Freeze steaks flat; thaw overnight in the fridge.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.