Barrel Fillet for two

Barrel Fillet for two

Roasting joint

The original 'chateaubriand' was cut from the centre of the tenderloin and not the now commonly used head. This single muscle steak, has added fat for basting, creating a succulent masterpiece bursting with flavours.
A signature East London Steak Co. cut, designed for two to share.

Availability: In stock

£0.00

500g +£14.75
700g +£20.50

£0.00

Qty:

Barrel Fillet for two

Cooking tips

Barrel Fillet

To cook to medium rare:

1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)

2. Pre-heat oven to 190oC / 375oF.

3. Season well with East London Steak Co. rub.

4. Get a pan smoking hot.

5. Sear the cut in the hot pan (for approx 2-3 minutes) until evenly coloured.

6. Place on oven tray in the pre-heated oven for:

500g Fillet: 10 minutes 700g Fillet: 15 minutes

7. Rest on a warm plate (not too hot to touch) for at least 20 mins before serving.

PLEASE NOTE: For the perfect result, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

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