Preparing this whole frozen beef fillet offers versatility as you can cook it whole or slice it into steaks. Here’s how to do both:
Thawing the Beef Fillet
Before cooking, you need to thaw the beef properly. Use one of these methods:
1. Refrigerator Thawing (Preferred):
• Place the frozen fillet in a dish or tray.
• Let it thaw in the refrigerator for 24–48 hours.
2. Quick Thawing:
• Place the fillet in a sealed, leak-proof plastic bag.
• Submerge it in cold water, changing the water every 30 minutes.
• Thawing will take approximately 3–4 hours.
3. Direct Cooking from Frozen (for certain methods):
• This works best for steaks, but cooking times will be longer and precision may be harder to achieve.
Option 1: Cooking the Fillet Whole
1. Oven-Roasting (Preferred for a Whole Fillet)
1. Preheat oven to 220°C.
2. Pat the thawed fillet dry and season with salt, pepper, and optional spices (garlic powder, paprika, thyme, etc.).
3. Heat a skillet with oil over high heat (we recommend a bit of avocado oil) and sear the fillet on all sides for 3–4 minutes per side.
4. Transfer the fillet to a roasting pan and roast in the oven:
• Rare: 48–50°C
• Medium-Rare: 55–57°C
• Medium: 60–63°C
• Cooking time: ~25–35 minutes, depending on thickness.
5. Let the fillet rest for 15 minutes before slicing.
2. Grilling
1. Preheat the grill to high heat.
2. Sear the fillet on all sides (3–4 minutes per side).
3. Move to indirect heat and close the lid. Cook until the internal temperature reaches your desired doneness.
4. Rest for 15 minutes before slicing.
Option 2: Slicing into Steaks
1. Slicing the Fillet
• Using a sharp knife, slice the thawed fillet into steaks (4 to 5cm thick, depending on preference).
• Season each steak with salt, pepper, and optional spices.
2. Cooking the Steaks
A. Pan-Seared Steaks (Quick Method)
1. Heat a skillet with oil (preferably avocado oil) over high heat.
2. Sear steaks for 2–4 minutes per side for medium-rare.
3. Use a meat thermometer to check:
• Rare: 48–50°C
• Medium-Rare: 55–57°C
• Medium: 60–63°C
4. Let the steaks rest for 5 minutes before serving.
B. Grilled Steaks
1. Preheat the grill to high.
2. Sear steaks for 2–4 minutes per side.
3. Move to indirect heat if cooking thicker cuts. Check for desired doneness with a meat thermometer.
C. Sous Vide Steaks
1. Vacuum-seal each steak with seasoning.
2. Cook in a sous vide bath at the desired temperature (e.g., 54°C/129°F for medium-rare) for 1–2 hours.
3. Sear in a hot skillet or grill for 1 minute per side for a crust.
Direct Cooking from Frozen (Steaks Only)
If you skip thawing and slice frozen steaks:
1. Rinse the frozen fillet lightly to remove surface ice and pat dry.
2. Slice into steaks.
3. Sear steaks in a hot skillet (2 minutes per side), then reduce heat and continue cooking until desired doneness.
4. Use a thermometer to ensure accuracy as cooking times will be longer.
Serving Suggestions
• Whole Fillet: Slice thinly and serve with sides like roasted vegetables, mashed potatoes, or a wine reduction sauce.
• Steaks: Serve with herb butter, chimichurri, or classic sides like fries or sautéed greens.
