Fillet steak is the epitome of premium. The unmistakable shape, thickness and elegance; it has an aura of luxury to it. For those who appreciate precision, finesse, and flavour that lingers, beef fillet is the steak that stands up to the task. At 6HEAD, we give it the attention it truly deserves, and now we’re here to share our process, showing you how to cook fillet steak worthy of being served at a restaurant.
What is a Fillet Steak?
Sourced from the tenderloin, the fillet is the softest part of the animal. There’s little fat, but just enough marbling to make fillet steaks rich, buttery, but not overpowering. It adapts very well to different cooking methods: grilled over coals, pan-seared, or slow-roasted. It’s usually small, but it packs a punch well beyond its size. Subtle, refined, and loaded with unmistakable flavour, our beef fillet steak recipes rely on restraint, letting the meat shine.
Why is a Fillet Steak So Special?
The fillet steak doesn’t need to boast. Its tenderness alone makes it a standout. Less than 1% of beef harvested from a cow is fillet steak. It is deceptively low-fat, has a silky texture and a picturesque silhouette. The fibres are so fine they can barely hold together, making it one of the most delicate cuts. Fillet steak dishes are perfect for any occasion, whether a quiet night in or a showpiece at dinner.
How to Select the Best Sirloin Fillet Steak?
Look for a deep red colour, a clean grain, and a thick, rectangular shape. The thickness is key, it should handle high heat without cooking through too fast. You want balance: enough fat to keep it juicy, but not so much that it overpowers the beef taste. Choosing the right cut is the first step in cooking a beef fillet steak properly, so take your time to source a quality piece.
How to Prepare and Cook Sirloin Fillet Steak
Preparation Tips:
Good steak starts before the pan. Let it come to room temperature, cold, unevenly thawed meat cooks, you guessed it, unevenly. As for how to season fillet steak: keep it simple. Salt is essential, pepper is common, but not required. Spices like garlic powder, onion powder or dried herbs can add a nice touch, but let the beef speak for itself.
Cooking Methods:
Pan-Seared
The most common and easiest to get started with, cooking beef fillet steak on the stove begins with a well preheated pan, at least 15 minutes at high heat. Add oil, and carefully lay the steak away from you. Reduce to medium, and flip every 30 seconds for even cooking, and use a meat thermometer to track internal temperature.
BBQ Grilling
Quicker, more direct heat. Create a high-heat and low-heat zone on your grill, and begin on high, searing the steak hard for 2-3 minutes on each side. Move to the cooler zone, flipping often as you monitor the internal temperature, finishing it low and slow.
Coal Grilling
Our favourite method. Charcoal’s aroma brings out deeper notes in the steak as the smoke clings to the meat. Set up your high-heat and low-heat zone by spreading the coals unevenly. Once the coals are white-hot with minimal smoke, they’re ready. Just watch the cooking time for your beef fillet—too long, and you lose that juicy, silky centre.
Finishing In The Oven
After pan-searing, sear the edges by standing the steak upright. Baste generously with butter and aromatics, then finish in a 180ºC oven until at your desired temperature.
Resting and Serving:
Steak isn’t ready as soon as it leaves the heat. Give it five to ten minutes to let the muscle fibres relax and the juice settle. Carve it with a sharp knife across the grain, applying as little pressure as possible. Pair it with sides that have body, truffled salt golden fries, creamy mashed potatoes, charred greens. There are limitless options, but it should be food that elevates the dish, without stealing the show.
Harmonious Pairings to Elevate the Experience
Fillet steak dishes pair well with a variety of wines. A weighted Shiraz, complex Cabernet or Pinot for something smoother. Sauces are a match made in heaven, and can often be whipped up using the steak drippings. A red wine jus, classic peppercorn sauce or a garlicky compound butter are all fantastic choices. Keep it bold, but refined.
Where to Find the Best Fillet Steak Restaurants
There’s steak, and then there’s 6HEAD steak. Across Sydney and Perth, we serve premium fillet steaks sourced from Australia’s top purveyors. Every steak is grilled over our open fire, flame-kissed, just the right amount of char, and deeply satiating. From the paddock to the plate, every step is purposeful and handled with care and finesse.
Book Your Premium Steak Experience
Ready for something better? Food that’s served with soul is rare these days, but 6HEAD is still searing steaks with care, patience, and love. Explore our full menu, or book your table now by heading here. Experience what can be created when premium cuts of steak meet open-fire grills operated by our masterful chefs at 6HEAD.
