Cooking time for a fillet steak depends on thickness and desired doneness. For a standard 4cm (1.5 inch) thick fillet steak, cook for: Rare 2-3 minutes per side (internal 50-52°C), Medium-rare 3-4 minutes per side (internal 55-57°C), Medium 4-5 minutes per side (internal 60-62°C), Medium-well 5-6 minutes per side (internal 65-67°C), Well-done 6-7 minutes per side (internal 70°C+). Always rest the steak for at least 5 minutes after cooking — the internal temperature will rise 3-5°C during resting.

The ideal internal temperature for a medium-rare fillet steak is 55-57°C (131-135°F). At this temperature, the centre is warm and pink with a slight red centre. Remove the steak from the heat at around 53-54°C, as the temperature will continue to rise by 2-3°C during resting. Use a meat thermometer inserted into the thickest part for the most accurate reading.

For a whole beef fillet roasted in the oven at 220°C (425°F): Rare 15-18 minutes (internal 50-52°C), Medium-rare 18-22 minutes (internal 55-57°C), Medium 22-25 minutes (internal 60-62°C), Medium-well 25-28 minutes (internal 65-67°C). A general rule is 15 minutes per 500g plus 15 minutes for rare, or 18 minutes per 500g plus 15 minutes for medium-rare. Always use a meat thermometer and rest for 15-20 minutes before carving.

Yes, it is strongly recommended to bring fillet steak to room temperature before cooking. Remove the steak from the fridge 30-45 minutes before cooking and let it sit at room temperature. This ensures even cooking throughout — a cold steak will cook unevenly, with the outside overcooking before the centre reaches the desired temperature. Take the steak out of its packaging and place it on a plate, loosely covered.

The best way to cook a fillet steak is to pan-sear it in a very hot pan (preferably cast iron) with a little oil or butter. Pat the steak dry, season generously with salt and pepper, and place in the smoking-hot pan. Cook for the recommended time per side, basting with butter, garlic and herbs in the final minute. Rest for at least 5 minutes before serving. For a whole fillet, sear on all sides in a hot pan, then finish in a 220°C oven for the recommended time.

Rest a fillet steak for at least 5 minutes for individual steaks, and 15-20 minutes for a whole roasted fillet. During resting, the juices redistribute throughout the meat, resulting in a juicier steak. Cover loosely with foil to keep warm but allow steam to escape. The internal temperature will continue to rise by 3-5°C during resting, so remove the steak from the heat slightly before your target temperature.

Medium-rare beef has an internal temperature of 55-57°C (131-135°F). At this temperature, the centre is warm and pink with a slight red centre. The meat is juicy and tender. The standard temperature guide is: Rare 50-52°C, Medium-rare 55-57°C, Medium 60-62°C, Medium-well 65-67°C, Well-done 70°C+. Use a meat thermometer for the most accurate reading.

For a whole beef fillet dinner party: (1) Remove from fridge 30-45 minutes before cooking. (2) Season generously with salt and pepper. (3) Heat a large ovenproof pan until smoking hot with oil. (4) Sear the fillet on all sides for 2-3 minutes each until well-browned. (5) Transfer to a 220°C (425°F) oven and cook for 18-22 minutes for medium-rare (or until internal temperature reaches 55-57°C). (6) Remove and rest for 15-20 minutes, loosely covered with foil. (7) Carve into 2cm thick slices and serve.