Tender and Juicy Marinated Beef Fillet Boil
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat12gram
Protein30gram
Ingredients
- Beef fillet500 g
- Olive oil (extra virgin preferred)2 tbsp
- Soy sauce (for marinade)3 tbsp
- Garlic cloves, minced3 piece
- Black pepper, freshly ground1 tsp
- Saltto taste n/a
- Onion, quartered1 piece
- Water1.5 l
This recipe shows you how to boil marinated beef fillet to tender, juicy perfection. The marination adds flavor and helps keep the meat moist during gentle cooking. Boiling is a simple and practical cooking method that's beginner-friendly and requires minimal equipment. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1100, making this a budget-friendly dish. Each serving has roughly 250 kcal. This recipe is suitable for a balanced diet, is easy to prepare with a total cook time of 1 hour 10 minutes, and has a low complexity level for home cooks.
Preparation instructions
Prepare the marinade and marinate the beef fillet
1In a bowl, mix olive oil, soy sauce, minced garlic, black pepper, and a pinch of salt. Place the beef fillet in a zip-lock bag or shallow dish and coat evenly with the marinade. Refrigerate and marinate for at least 30 minutes, or up to 2 hours for more flavor.
Boil water with onion for flavor
2In a large pot, add 1.5 liters of water and the quartered onion. Bring to a gentle boil over medium heat to create a flavored boiling liquid.
Add marinated beef fillet to boiling water
3Once the water is gently boiling, lower the heat to maintain a simmer and carefully add the marinated beef fillet. Avoid vigorous boiling to keep the meat tender.
Simmer the beef fillet
4Cover the pot partially and simmer the beef fillet for about 40 minutes. Maintain the water at a gentle simmer, not a rolling boil, to ensure even cooking and tenderness.
Check internal temperature for doneness
5Using a meat thermometer, insert it into the thickest part of the fillet. The safe internal temperature for beef is 63°C (145°F) for medium-rare, up to 71°C (160°F) for medium-well. Once the desired temperature is reached, remove the fillet from water.
Rest and slice the beef fillet
6Let the beef fillet rest for 5-10 minutes before slicing. Resting allows juices to redistribute, resulting in a juicier bite. Slice the beef against the grain for maximum tenderness.
Cooking Tips
1Use a fresh meat thermometer to accurately check internal temperature and ensure food safety.
2Avoid over-boiling or boiling at a high temperature to prevent the beef from becoming tough.
3If you don't have soy sauce, Worcestershire sauce or balsamic vinegar can be used as marinade bases for flavor.
4Always use separate utensils and cutting boards for raw meat to prevent cross-contamination.
5Leftover boiled beef fillet can be thinly sliced and used in sandwiches or salads.
Equipment
- Large pot with lid
- Meat thermometer
- Knife and cutting board
- Mixing bowl
- Measuring spoons
- Tongs or slotted spoon
Grocery Shopping List
- [ ] Beef fillet (500g) - Approx. $12. Choose a fresh, bright red piece with minimal fat.
- [ ] Olive oil (extra virgin, 2 tbsp) - Approx. $0.50. Pick a good quality for better flavor.
- [ ] Soy sauce (3 tbsp) - Approx. $0.50. Use low sodium if preferred.
- [ ] Garlic (3 cloves) - Approx. $0.30. Fresh garlic has the best aroma.
- [ ] Black pepper (1 tsp) - Approx. $0.10. Freshly ground gives best flavor.
- [ ] Onion (1 medium) - Approx. $0.30. Choose firm and without blemishes.
Total estimated cost: $13.70
FAQ
Can I boil beef fillet without marinating?
Yes, you can boil beef fillet without marinating, but marinating adds flavor and helps keep the meat tender and juicy.
How do I know when the beef fillet is safe to eat?
Use a meat thermometer to check the internal temperature. Beef fillet should be cooked to at least 63°C (145°F) for medium-rare. Let it rest afterwards for further safety and juiciness.
Can I use the boiling water as broth?
Yes, the boiling water will have some flavor from the onion and beef. You can strain and use it as a light broth or base for soups.
What if I don't have a meat thermometer?
Without a thermometer, it is harder to be precise. Boil the beef fillet gently for 30-40 minutes, then cut into the center to check if the juices run clear and the meat is no longer red.