Medium Rare Fillet Beef

This Medium Rare Fillet Beef is tender, juicy, and full of rich, natural flavor — a true showstopper for steak lovers when cooked just right!

you will need

2 beef fillet steaks (about 1.5–2 inches thick)

1–2 tbsp olive oil

Salt & freshly ground black pepper

2 tbsp unsalted butter

2 garlic cloves, smashed

A few sprigs of fresh thyme or rosemary (optional)

instructions

Bring to room temperature:

Let steaks sit out for 30 minutes before cooking. Pat them dry with paper towels — this helps get a great sear.

Season generously:

Rub steaks with olive oil, then season both sides with salt and black pepper.

Sear the steak:

Heat a heavy skillet or cast-iron pan over high heat until very hot.

Add the steaks and sear for 2–3 minutes per side without moving them — you want a deep golden crust.

Add butter & aromatics:

Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak for 1–2 minutes.

Check doneness:

For medium rare, the internal temperature should reach 57–60°C (135–140°F). Use a meat thermometer if unsure.

Rest the steak:

Transfer steaks to a plate and loosely cover with foil. Rest for 5–10 minutes before slicing — this keeps the juices in.