fillet of beef with balsamic onions

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Nana s

fillet of beef with balsamic onions

Delia,s recipe is for a smaller piece of fillet than the one I want to cook. My piece is 2kilos and I have had to tie it up to make it more evenly thick.
I need to increase the timing but I am nor sure by how much. I do not want to risk over cooking this expensive piece of meat. Can anyone help please?

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JAMES

Fillet of beef.

This seems to have already been answered on the thread you started a couple of days previously.

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Tompeters

Fillet


"Delia,s recipe is for a smaller piece of fillet than the one I want to cook. My piece is 2kilos and I have had to tie it up to make it more evenly thick.
I need to increase the timing but I am nor sure by how much. I do not want to risk over cooking this expensive piece of meat. Can anyone help please?"


I can well understand your fears. For some people fillet is served almost (or even actually) raw! Others like their meat to be very grey or brown. The shape of a fillet is sausage-like so a bigger one doesn't necessarily take more time than a small one - if you have a normal oven.

I usually sear a fillet in the pan - a really hot pan - then put it in the oven. Target 10 mins per 500g for rare/med rare. Oddly enough the meat is easy. Test using the back of a fork to press on the fillet when checking and you can easily (with practice) judge when done. All meat loves to rest. The cooking continues and the flavours develop. The veg are a much more difficult thing.

So get the meat cooked, out and resting then concentrate on the things that go from undercooked to al dente to mush!

Good luck. Cooking is a 'doing' thing. We all make mistakes but we learn from them. Asking in a place like this helps...nobody ever cooks a perfect meal each time.

Sadly, I make more mistakes than most :((

 
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