Fillet of Beef

[Andyboy]

Hi,

I’m cooking a whole fillet of beef tomorrow and want to know the what internal temperature I should pull it out of the oven. I aiming for medium rare and was going to take it out the oven at 48 degrees to aim for 52.

Any suggestions ?

Thanks

[48k]

52 sounds on the low side for medium rare. How long/thick is the fillet?

[illmonkey]

I pull mine at 45 and rests to 52, and thats rare as st. I'd be looking over 55, just. But don't forget resting will see it raise in temp

[andrewjamesroberts]

Whole fillet is that including the tail ends? As they will cook a lot quicker than the “Chateaubriand“ centre piece the best option as I do with all great cuts (usually rib roast) is to slower cook then reverse sear. Take a look at this link:

https://www.seriouseats.com/slow-roasted-beef-tend...

What you want to aim for is perfectly cooked meat from edge to edge instead of having the grey ring around the edge

[Chris Stott]

If you can’t sous vide then reverse sear is the way to go.

Oven at 160*c until meat is 48-50*c in the middle, then a couple of minutes in a smoking hot pan, then rest for c.10 mins.

[48k]

Chris Stott said:

If you can’t sous vide then reverse sear is the way to go.

Oven at 160*c until meat is 48-50*c in the middle, then a couple of minutes in a smoking hot pan, then rest for c.10 mins.

I think 160 is too hot for the oven if you are having to rest the meat afterwards. With reverse sear the point of the initial "low and slow" cooking is to cook the meat slowly and evenly without drawing the juices out, which then means you can serve the meat straight after you have flashed it through the hot pan.