Beef fillet is the most tender cut on the animal. It comes from a muscle that does very little work, so it is lean, fine-grained and soft enough to cut with a butter knife. Roasted whole, it is the joint for Christmas, a dinner party or a big Sunday: quick to cook and easy to carve into even pink slices. It also costs the most, so it is worth getting right. Here is how to cook a whole beef fillet: trimming and tying, searing, roasting times by weight, resting, and what to do with the head and tail.
Skip the middle man! Browse our whole beef fillet range for roasting whole, cutting your own fillet steaks or making a Beef Wellington, or pick ready-cut fillet steaks.
How to prepare a whole beef fillet
Thaw it if frozen. A whole fillet takes a full day or more to thaw in the fridge. Cook it within 24 hours of thawing. See how to defrost meat safely.
Trim the silver skin. If there is a tough, shiny membrane along the top, slide a thin knife just under one end, angle the blade slightly up and run it along, pulling the skin taut. Take off any loose fat and the side strip of meat (the "chain"), which you can save for a stir fry.
Tuck and tie. Fold the thin tail underneath so the joint is an even thickness from end to end, then tie it with butcher's string every 3–4cm. An even cylinder means it cooks evenly. If you would rather not tuck, cut the tail off and cook it separately as a quick steak.
Season and rest out of the fridge. Take it out 30–45 minutes before cooking, pat it dry and season it generously with salt and black pepper.
How to cook beef fillet in the oven, step by step
1. Heat the oven to 200°C (180°C fan).
2. Sear all over. Get a large frying pan very hot with a little oil and brown the fillet on every side, about 60–90 seconds a face. Fillet has almost no fat, so this step gives it all its colour and roasted flavour.
3. Roast. Put it on a tray or rack and roast for the times in the table below, probing the thickest part.
4. Rest. Lift it onto a warm board, cover it loosely with foil and rest it for 15–20 minutes. The temperature will rise a few degrees and the juices settle back into the meat.
5. Carve. Remove the string and slice across the grain, 1.5–2cm thick.
Beef fillet cooking times
These are guide roasting times at 200°C after searing. Thickness matters as much as weight, so treat them as a starting point and use a probe thermometer.
| Fillet weight | Rare (take out at 48–50°C) | Medium-rare (52–54°C) | Medium (57–60°C) |
|---|---|---|---|
| 1.2kg | 18–22 minutes | 24–26 minutes | 28–30 minutes |
| 1.5kg | 22–27 minutes | 30–33 minutes | 36–38 minutes |
| 1.8kg | 27–32 minutes | 36–40 minutes | 43–45 minutes |
| Per kg (rough guide) | 15–18 minutes | 20–22 minutes | About 25 minutes |
Rest every joint for 15–20 minutes. We recommend rare to medium-rare for fillet: there is so little fat that, taken much further, it loses the tenderness you are paying for. Food Standards Agency guidance says whole cuts of beef can be served pink as long as the outside is properly cooked. For other beef joints, use our roast beef cooking times per kg.
Using the head, centre and tail
A whole fillet is three cuts in one. The thick head can be cut into large fillet steaks or left on the roast. The centre is the even, prized part: roast it as chateaubriand, wrap it for Beef Wellington, or cut it into neat medallions. The thin tail is perfect for a stir fry, steak sandwiches or a quick pan-fry. Cutting your own steaks? Cook them using how to cook fillet steak. Our whole fillet or 6oz fillet packs guide helps you choose.
Can you cook beef fillet on the BBQ?
Yes. Set up two zones, sear the tied fillet over the hot coals until browned all over, then move it to the cool side with the lid down until it reaches your take-out temperature. Timings are similar to the oven but depend on the heat of your BBQ, so use a probe. For individual steaks, see how to BBQ fillet steak.
What to serve with roast beef fillet
Keep it classic: roast potatoes or dauphinoise, green beans, a red wine jus or peppercorn sauce, and horseradish. Try our beef fillet with horseradish and prosciutto or pub-style peppercorn sauce. Planning a big occasion? Read the best beef joint for Christmas dinner and choosing beef joints by weight, and browse all beef joints.
Whole beef fillet FAQs
How long does it take to cook a whole beef fillet?
After a quick sear, roast it at 200°C for roughly 15–18 minutes per kg for rare, 20–22 minutes per kg for medium-rare and about 25 minutes per kg for medium, then rest it for 15–20 minutes. A 1.5kg fillet takes around half an hour for medium-rare. Use a probe to be sure.
What temperature should beef fillet be cooked to?
Take it out of the oven at 48–50°C in the thickest part for rare, 52–54°C for medium-rare and 57–60°C for medium. It rises a few degrees as it rests.
Should you sear beef fillet before roasting?
Yes. Fillet is very lean and roasts quickly, so it will not brown much in the oven on its own. Sear it all over in a hot pan for 60–90 seconds a side first for colour and flavour.
How many people does a whole beef fillet feed?
Allow about 150–200g of trimmed fillet per person. A 1.2–1.8kg whole fillet serves roughly 6–10 people, depending on how much you trim and what you serve with it.
What is the difference between beef fillet and chateaubriand?
Chateaubriand is the thick centre cut of the fillet, roasted as a joint for two. A whole fillet includes the thick head, the even centre and the thin tail. Our chateaubriand guide shows how to cut and roast it.
