Know what’s on your plate
Beef fillet steak
Calories & nutrition facts
raw, lean
Nutrition facts
Per 100 g% DV- Calories 140 kcal —
- Protein 21 g 42%
- Carbohydrate 0 g 0%
- Fat 6.1 g 8%
- Saturated fat 2.8 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 44 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.12 mg 1%
- Thiamin (B1) 0.14 mg 12%
- Riboflavin (B2) 0.28 mg 22%
- Niacin (B3) 4.7 mg 29%
- Pantothenic acid (B5) 1.1 mg 21%
- Vitamin B6 0.47 mg 28%
- Biotin (B7) 1 µg 3%
- Folate (B9) 10 µg 3%
- Vitamin B12 2 µg 83%
Minerals
- Calcium 4 mg 0%
- Iron 2.1 mg 12%
- Magnesium 23 mg 5%
- Phosphorus 210 mg 17%
- Potassium 340 mg 7%
- Zinc 2.8 mg 25%
- Manganese 0.02 mg 1%
- Selenium 7 µg 13%
- Iodine 7 µg 5%
Similar foods
- Beef sirloin steakraw152 kcal / 100 g
- Beef tenderloin steakseparable lean and fat, trimmed to 1/8" fat, select, raw249 kcal / 100 g
- Tenderloin steaklean, raw143 kcal / 100 g
- Sirloin beef jointroasted, lean188 kcal / 100 g
- Braising steakbeef, raw, lean139 kcal / 100 g
- Silverside beefraw, lean134 kcal / 100 g
- Topside beefraw, lean116 kcal / 100 g
- Veal tenderloin steakraw121 kcal / 100 g
- Rib roast beefraw, lean145 kcal / 100 g
- Tenderloin roastloin, lean, raw141 kcal / 100 g
Questions about Beef fillet steak
How do you pan-fry beef fillet steak?
Pat it dry, season it and sear in a very hot, lightly oiled pan, turning once. For a whole, intact steak, use a thermometer and cook the centre to at least 63°C, then rest it for 3 minutes; thicker steaks need longer.
How can you tell when beef fillet steak is cooked to your liking?
A meat thermometer is more reliable than timing: check the centre, away from the pan. Remember that the safest guidance for a whole steak is to reach 63°C and rest for 3 minutes; a browned outside alone does not show that the centre is cooked.
What should you look for when buying beef fillet steak?
Choose steaks of an even thickness so they cook at the same rate, with a fresh smell and no slimy surface. Fillet is naturally tender and relatively lean, so a small amount of fine marbling can help keep it juicy.
How should you store beef fillet steak?
Keep it sealed in the fridge at 5°C or colder, on the lowest shelf so it cannot drip on other food, and follow the use-by date. Freeze it if you will not use it in time; thaw it in the fridge rather than on the worktop.
What goes well with beef fillet steak?
Serve it with peppercorn or mushroom sauce, roast potatoes or pommes Anna, and green beans or asparagus. Because fillet has a mild flavour, a sharp sauce such as salsa verde also works well.
How does beef fillet steak compare with sirloin?
Fillet is usually more tender and milder, while sirloin has more fat and a beefier flavour. Sirloin has 4.5 g of fat per 100 g, compared with 6.1 g in beef fillet steak.
Can you cook beef fillet steak from frozen?
Thawing it in the fridge first makes it easier to cook evenly and season well. If cooking from frozen, use a thermometer rather than relying on a fixed frying time, and make sure the centre reaches a safe temperature.
Source: CoFID (UK) 18-016 · per 100 g · carbohydrate per EU label, fibre excluded
