Fillet steak, also known as ‘filet mignon’ in North America, is a muscle from the lower middle of the back on the cow, which is part of the sirloin. Due to its location it does very little work, so it is very lean with very little fat or marbling. Fillets are usually cut to be thicker than other steaks, around 4cm, and you usually want a fillet steak that’s about as thick as it is wide.

Your steak should be at room temperature before it goes anywhere near a pan, so get your meat out of the fridge 30-45 minutes ahead of cooking (but no more than 2 hours). Pat the steak dry with kitchen paper and season well with salt but not cracked black pepper, as this can burn in the pan.

Pan-frying in a heavy-based, scorching hot pan is one of the best ways to cook fillet steak as it gives the meat that perfect burnished crust. You also have the control with pan-frying to cook both the top and base sides of the fillet as well as the outside edges, rotating the meat as it fries. Just add a little oil and heat until almost smoking, before adding your steak to the pan. Follow this simple recipe for pan-frying fillet steak with some greens to finish.

As with any steak, this all depends on the thickness of the cut and how done you like it. As it is so soft and tender, fillet steak is usually best served rare. If you prefer your fillet steak medium rare, cook it for about 3 ½ to 4 ½ minutes on each side, or 4 ½ to 5 ½ minutes per side for medium. Then make sure you rest the meat for around 10 minutes, to allow all those lovely juices to reabsorb and to let the meat relax. On a digital thermometer you want the middle of the steak to read 50C for rare, 55C for medium rare, 60C for medium and 70C for well done.

If you want to use the butter-basting method, favoured by chefs, first pan-fry for around 2-3 mins each side to seal the meat, then add butter and cook for by 2-3 minutes whilst spooning the hot butter over the top. Watch Paul Welburn’s great guide on how to do this.

As fillet is a thicker cut, some chefs like to start off their fillet steak in the pan, then finish in the oven, to guarantee even cooking. To do this, first you must sear the steaks in a hot pan in a little oil for 30 seconds each side, and around the edges. Then put on an oven tray and cook for 4-10 minutes, depending on how well you like it done before resting and slicing. Try Daniel Clifford’s version with a port reduction, garlic confit, celeriac and shallot marmalade. 

Fillet is delicious with the charred finish you get from a barbecue, but you want you coals to be white hot in order that your steaks cook quickly whilst remaining tender in the middle. Larger sharing rump steaks (around 600-700g) or a large piece of fillet (1-1.5kg) are also great cooked on the barbecue too, cooked first on the hottest section, then moved to a cooler part of the grill to ensure it is cooked through without burning. Once cooked, rest as before.

A premium fillet steak cooked well needs only a few simple sides to become a luxurious full meal. A fluffy jacket potato with sour cream, or perfect chunky chips are a match made in heaven, as is a creamy gratin or macaroni and cheese. Steak sauces are always a welcome addition, find your favourite here, but be careful not to overpower the flavour of the meat with them – after all, it should be the star of the show.

Take your fillet steaks to the next level by serving them with crumbed ox cheek and delicate veg and a nettle puree as Mark Dobson does or cooking them sous vide then searing to finish and serve with bone marrow and ceps.