A good filet steak is actually not difficult to make, but you need to make sure that you use only top quality ingredients. No point in trying to safe a few quid here, all you are going to end up with is a dry piece of meat. So go ahead and splurge a bit, it'll be worth it.
As always when it comes to meat, make sure that you remove it from the fridge a good 2 hours before you start cooking. This gives the meat time to warm up a bit and will prevent the meat from ending up charred on the outside while raw on the inside.
For this recipe I use filetsteaks of 200-250gr a piece, but you can of course use bigger or smaller pieces as desired. Just tie each steak with a bit of string to make sure that it keeps its shape, rub it with a bit of olive oil and season with salt and pepper.
Heat up your oven to a temperature of 160°C. Place a pan on your stove and heat it up to a high temperature (don't worry if the pan starts smoking slightly, this is what you want). When the pan is hot, sear the meat for about 1 minute on each side. It will be noisy and there will most likely be quite a bit of smoke, but that is entirely normal, so no need to panic. When the time is up, place the meat in the oven (it's best to use a shallow oven-dish for this) and insert a meat thermometer. It will take roughly 20-30 minutes for the meat to reach the desired core temperature of 55°C (medium), depending on the size of the steaks. Remove the meat from the oven, wrap it (loosely) in some aluminum foil and allow to rest for a good 10mins. It will be tempting to take short-cuts here...don't!
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