Also known as tenderloin or filet mignon, fillet steak is a prime cut of beef. While this steak has a tender, buttery texture, it has a milder flavour when compared to other cuts, so it depends heavily on the sauce it’s served with. It’s versatile enough for pan-roasting or grilling
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 650 |
| Fat | 34.8g |
| Saturates | 2.1g |
| Protein | 72.4g |
| Carbs | 10g |
| Sugars | 3.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove the steaks from the refrigerator and leave at room temperature for at least 30 minutes before grilling.
Preheat the grill to a medium-high heat.
Crush the garlic. In a small bowl, combine the garlic, cumin, smoked paprika, dried oregano, salt and pepper. Mix well. Rub the steaks all over with 2tbsp of olive oil. Sprinkle the spice mixture over the steak, pressing it onto the surface to adhere.
Place the seasoned steaks on the grill. Cook for approx. 2-3 minutes per side. Lower the heat to medium or move the steaks to a cooler part of the grill and continue cooking the steaks to your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 57°C. Adjust the cooking time accordingly. Once cooked, remove the steaks from the grill and rest for 10 minutes.
Meanwhile, prepare the salsa criolla. Peel and finely slice the onion. Slice the tomatoes. Core and chop the capsicums into 2cm cubes. In a medium bowl, combine the onion, tomatoes, capsicums, red grape vinegar, olive oil and salt. Toss everything together until well combined. Adjust the seasoning according to your taste.
Serve the steak with a generous portion of the Argentinian salsa criolla
