How to Cook Thick Fillet Steak

Thick-cut fillets are typically halved when served as Chateaubriand.

Thick-cut fillet steaks are essentially roasts cut from the center portion of the beef tenderloin. Commonly referred to as Chateaubriand, they are naturally tender and, as opposed to other thick-cut roasts, do not require a moist-heat cooking method to reach a tender consistency. Thick-cut fillets produce best results when cooked to medium rare. Other types of roasts, such as rump or chuck, require cooking for a lengthy time for tenderness, which pushes their internal temperature beyond 125 degrees Fahrenheit -- the ideal temperature of a medium-rare steak. Does this Spark an idea?

Print this article

1 thick-cut fillet
Olive oil
Salt
Freshly ground black pepper
Saute pan or skillet
Roasting or sheet pan
Meat thermometer
Aluminum foil

Instructions

- 1
  
  Remove the fillet from the refrigerator and allow it to reach room temperature. Coat a skillet or saute pan with a thin layer of olive oil and place it over medium-high heat for five minutes. Heat the oven to 325 degrees Fahrenheit.
- 2
  
  Season the fillet to taste. Kosher salt and freshly ground pepper are ideal for bringing out the beef flavor in a thick-cut fillet, whereas excessive spices can easily mask its taste.
- 3
  
  Sear the fillet until golden brown, approximately two minutes on each side. Sear the sides of the fillet while holding it with tongs. Place the fillet on a sheet pan.
- 4
  
  Roast the fillet until it has an internal temperature of 125 degrees Fahrenheit for medium rare, approximately 20 minutes. Roast until 135 degrees Fahrenheit for medium (25 minutes) or 145 degrees Fahrenheit for medium well (30 minutes).
- 5
  
  Remove the fillet from the oven and cover it loosely with aluminum foil. Allow the steak to rest for 15 minutes before serving.