How to cook a Decent fillet steak?

Sear (is that how its spelt) it both sides. Then lower the temp and cook until medium rare. Anymore is a waste of good fillet.
You can pop it in the oven to cook after the sear.
Remember watching Hestenfield cook a steak and he seared the outside then cooked it in the oven very slowly (covered/rapped)
 
No need to cook, finely dice and make tartare.

Or both pan touch of oil, sear on both sides, add big chunck of butter baste and place in a low oven, Time depends on how you like it.
 
Apart from its not served from the fridge, it's not mince and it's flavoured. I made it for one of my dinners and everyone loved it, it is well worth trying.
 
pretty much agree with most of what has been said, high heat, meat at room temp, sunflower oil (not butter or olive oil) but I was always taught to turn often not once.
However a 9 quid piece of steak may not be the best, I would expect to pay a bit more for good steak, how did you get on ?
 
Skillmister said:
Why not just eat it straight out of the fridge?

Rare meat makes me want to throw up
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Each to their own. I don't see the point in buying decent beef and cooking in through - you lose the flavour and may as well buy some cheap rubbish.

Speaking of raw meat - any other carpaccio fans?
 
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