Grilled beef fillet steak with rich brown gravy on a plate

Juicy Grilled Beef Fillet with Rich Homemade Gravy

Name: Juicy Grilled Beef Fillet with Rich Homemade Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: international
Ingredients: 2 pieces Beef fillet steak - choose fresh, bright red meat with minimal marbling; 1 tsp Salt - use fine sea salt or kosher salt; 0.5 tsp Freshly ground black pepper - from a pepper mill for best flavor; 2 tbsp Olive oil - extra virgin recommended; 2 tbsp Butter - unsalted; 2 pieces Garlic cloves - peeled and lightly crushed; 2 pieces Fresh thyme sprigs; 200 ml Beef stock or broth - low sodium; 1 tbsp All-purpose flour; 100 ml Water - for gravy adjustment

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medium

15 min

Nutritional value per serving

Calories500kcal

Carbs8gram

Fat30gram

Protein45gram

Ingredients

Quantity

Beef fillet steak - choose fresh, bright red meat with minimal marbling2 pieces
Salt - use fine sea salt or kosher salt1 tsp
Freshly ground black pepper - from a pepper mill for best flavor0.5 tsp
Olive oil - extra virgin recommended2 tbsp
Butter - unsalted2 tbsp
Garlic cloves - peeled and lightly crushed2 pieces
Fresh thyme sprigs2 pieces
Beef stock or broth - low sodium200 ml
All-purpose flour1 tbsp
Water - for gravy adjustment100 ml

This juicy grilled beef fillet with homemade gravy is perfect for an impressive yet straightforward dinner. The recipe features simple ingredients, clear steps, and emphasizes food safety, including the right internal temperatures to ensure your steak is both delicious and safe to eat. Total cost of ingredients is approximately $18 USD, 16 EUR, £14, ₹1500. The dish contains around 500 kcal per serving, suits a keto-friendly diet, has medium complexity, and takes about 45 minutes total from preparation to serving.

Preparation instructions

Prepare the Beef Fillet

1Take the beef fillet steaks out of the refrigerator 30 minutes before cooking to reach room temperature, ensuring even cooking. Season both sides evenly with salt and freshly ground black pepper.

Preheat the Grill

2Preheat your grill to high heat, aiming for a surface temperature around 200°C (392°F). Oil the grill grates lightly with olive oil to prevent sticking.

Grill the Steaks

3Place the beef fillet steaks on the hot grill. For medium-rare, grill for about 4 minutes on each side. Adjust time to your desired doneness: rare (internal temp 50-52°C), medium (60-63°C), well done (71°C+). Use a meat thermometer for accuracy. Avoid cross-contamination by handling raw meat carefully and washing hands/tools after.

Rest the Meat

4Remove steaks from the grill and place on a plate. Cover loosely with foil and let rest for 5-10 minutes. This allows juices to redistribute, making the meat tender and juicy.

Make the Gravy

5In a pan over medium heat, melt butter and add garlic and thyme sprigs. After 1 minute, remove garlic and thyme. Stir in flour to make a roux, cooking for 1-2 minutes until golden. Slowly add beef stock while whisking to avoid lumps. Simmer for 5-7 minutes until thickened. Adjust consistency with water if needed. Season with salt and pepper to taste.

Serve

6Slice the rested beef fillet steaks and serve with the warm homemade gravy poured over or on the side.

Cooking Tips

1Use a meat thermometer to ensure safety and preferred doneness: beef is safe at minimum 63°C (145°F) with a 3 minutes rest.

2If you don't have a grill, you can sear the steak in a hot skillet and finish in the oven.

3Let meat rest after grilling to keep it juicy.

4Avoid using the same utensils for raw and cooked meat to prevent cross-contamination.

Equipment

Grill or grill pan
Meat thermometer
Tongs
Saucepan
Whisk
Sharp knife
Cutting board
Plate
Aluminum foil

Grocery Shopping List

[ ] 2 pieces beef fillet steak (~$15): Choose bright red, fresh looking steaks with minimal marbling for tenderness.
[ ] 1 tsp salt (~$0.10): Use fine sea or kosher salt for best seasoning.
[ ] 0.5 tsp black pepper (~$0.20): Freshly ground is preferable.
[ ] 2 tbsp olive oil (~$0.30): Extra virgin for flavor.
[ ] 2 tbsp butter (~$0.40): Use unsalted to control salt in gravy.
[ ] 2 cloves garlic (~$0.10): Fresh and firm.
[ ] 2 sprigs fresh thyme (~$0.50): Look for vibrant green leaves.
[ ] 200 ml beef stock (~$1.50): Low sodium for better control.
[ ] 1 tbsp all-purpose flour (~$0.05): For gravy thickening.
[ ] 100 ml water (tap water) (~$0): To adjust gravy consistency.

Estimated total cost: $18.15 USD

FAQ

How do I know when my beef fillet is cooked to medium-rare?

Use a meat thermometer and check for an internal temperature of 50-52°C (122-125°F) before resting. The temperature will rise slightly during resting.

Can I use frozen beef fillet?

It's best to use fresh or fully thawed beef fillet to ensure even cooking. Thaw frozen meat in the refrigerator overnight.

How long should I let the beef rest after grilling?

Rest the beef for 5 to 10 minutes covered loosely with foil. This helps retain the juices and keeps the meat tender.

Can I make the gravy vegetarian?

You can substitute beef stock with vegetable stock to make a vegetarian gravy, but keep in mind the flavor will be different.

What safety measures should I follow when handling raw beef?

Always wash your hands before and after handling raw beef, use separate utensils and cutting boards for meat and other foods to prevent cross-contamination, and cook beef to the recommended internal temperature.