Guide to getting the best out of beef fillet - The Best from Greece

Posted on: 17/Oct/2011 Most of the beef sold in Greece is imported, though some animals are bred abroad and raised here. Most beef fillet sold on the local market is from France, but it also comes from Argentina, Spain, the Netherlands, Australia and New Zealand, usually imported fresh and vacuum-packed.

Some claim imported is best, particularly from countries with a long cattle-raising history, but others say exports are inferior to what locals enjoy in the country of origin, or are the result of intensive farming.

There are several farms in Greece that raise cattle free-range, and organic cattle farms are required to have their own grazing land. It is worth seeking out the latter as a safe bet, stocked by some organic food stores and larger supermarkets, although in limited quantities.

Fillet steak does not come cheap, but organic is not much more expensive (at around 35 euros per kilo) than conventional beef, which ranges from 28 to 30 euros although some is as much as 33 euros per kilo.

Chefs recommend cutting each slice at least 2-2.5 cm thick. Don’t use a meat mallet to make them thinner as it crushes the fibers and releases too many juices, toughening the meat. Instead, flatten each slice lightly with your fist, and then your open hand as if the meat were dough. Fillet can be stored in the refrigerator for up to three days, but lightly brush it with oil first and wrap well. It keeps much longer in the deep freeze, but as it defrosts it will lose some of its juice. Take it out of the refrigerator 15-20 minutes before cooking, so it reaches room temperature – otherwise, as cooking times are short, there is a risk the meat will stay uncooked inside.

Grill it in a frying pan, under the grill or over charcoal if outdoors. Choose a heavy-based frying pan with a nonstick surface or made of cast iron, which becomes nonstick over time.

Make sure the pan is very hot before you add the meat, otherwise it will boil in its own juices. If using a nonstick pan, you don’t need to add oil, just brush the meat with it.

Cook the meat over a moderate to high heat. If it looks like it might burn, reduce the heat a little, but if it starts to release juice, turn it up again.

Turn the fillet with a spatula, not a fork, which will pierce the meat and release juice. The thinner the fillet, the less cooking time it needs. The best rule is to press it with your index finger lightly once it has a crust on each side. If its very soft and your finger goes right down, it needs more cooking time.

Once done, let the meat settle while preparing the sauce.

 

RECIPE

Fillet steak with cognac, lemon and thyme

Ingredients (serves 4)

4 fillet steaks (180-200 gr each, 3-4 cm thick)
1/2 cup finely chopped onion
1/3 cup cognac or brandy
1/3 cup white wine
3 tbsp olive oil
1 tsp dried crushed thyme
2 tbsp lemon juice
1/2 tsp honey
2 tbsp butter or one of boiled carrot puree (if you want a thick sauce)
Salt and freshly ground pepper

Season the fillets and leave them at room temperature for 10-15 minutes. In a deep heavy pan, heat the olive oil and onion and saute for two minutes; then add the meat. Brown on both sides and add the wine, cognac, lemon and honey. Lower the flame (to 1.5 or 2 for stoves with a scale of 1-3, or 5-6 for those with a scale of 1-9), and cook for three minutes on each side for rare to medium. If you want the meat well done, add 3-4 tablespoons of stock or water and cook for a further 5-6 minutes on each side. When the meat is done, transfer to a platter, cover with aluminum foil and leave in a warm place to settle, until the sauce is ready. Add the thyme, butter or carrot puree to the pan, season to taste and cook for 1-2 minutes. Add the meat juices from the platter and stir. Pour over the meat and serve with fried potatoes.
Nena Ismyrnoglou

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