Know what’s on your plate
Beef fillet steak
Calories & nutrition facts
raw, lean and fat
Nutrition facts
Per 100 g% DV- Calories 155 kcal —
- Protein 21 g 42%
- Carbohydrate 0 g 0%
- Fat 7.9 g 10%
- Saturated fat 3.8 g 19%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 43 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0.4 µg 2%
- Vitamin E 0.12 mg 1%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.28 mg 22%
- Niacin (B3) 4.6 mg 29%
- Pantothenic acid (B5) 1 mg 20%
- Vitamin B6 0.46 mg 27%
- Biotin (B7) 1 µg 3%
- Folate (B9) 11 µg 3%
- Vitamin B12 2 µg 83%
Minerals
- Calcium 4 mg 0%
- Iron 2 mg 11%
- Magnesium 22 mg 5%
- Phosphorus 200 mg 16%
- Potassium 330 mg 7%
- Zinc 2.7 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 steakloin, lean and fat, 0mm (0) trim, raw163 kcal / 100 g
- Braising steakbeef, raw, lean139 kcal / 100 g
- Topside beefraw, lean and fat198 kcal / 100 g
- Rib roast beefraw, lean and fat253 kcal / 100 g
- Silverside beefraw, lean and fat215 kcal / 100 g
- Tenderloin steak or roastaustralian, imported, grass-fed, loin, boneless, separable lean and fat, raw151 kcal / 100 g
- Pork loin steaksraw, lean and fat187 kcal / 100 g
- Sirloin beef jointroasted, lean188 kcal / 100 g
Questions about Beef fillet steak
How do you pan-fry beef fillet steak?
Take it out of the fridge about 20 minutes beforehand and pat it dry. For a steak about 2.5 cm thick, sear in a very hot, lightly oiled pan for roughly 2–3 minutes per side for medium-rare; add time for a thicker steak or a more well-done centre.
Should you rest beef fillet steak after cooking?
Yes. Rest it on a warm plate for about 5 minutes before cutting so the juices settle; spoon over any juices that collect.
How do you choose a good beef fillet steak?
Look for an even thickness so it cooks uniformly, with a fine-grained texture and a fresh, mild smell. Fillet is lean and tender, so it is best cooked quickly rather than treated like a cut for long braising.
How long does raw beef fillet steak keep in the fridge?
Keep it covered on the bottom shelf, separate from ready-to-eat food, and use it within 2 days of buying. Freeze it if you will not cook it in that time, then thaw it in the fridge.
What goes well with beef fillet steak?
Serve it with peppercorn or Béarnaise sauce, roast potatoes and green vegetables such as asparagus or green beans. It is also a classic centrepiece for beef Wellington, wrapped in mushroom duxelles and pastry.
Can you use another cut instead of beef fillet steak?
Beef sirloin or rump steak works well when you want a steak to sear and serve whole, though both are usually firmer and richer. For a closer tender, lean substitute, use beef tenderloin steak and cook it in the same quick way.
Is beef fillet steak the same as beef tenderloin?
Beef fillet is cut from the tenderloin, the long muscle running along the inside of the backbone. “Tenderloin” can mean the whole cut, while “fillet steak” usually means a portion cut from it.
Source: CoFID (UK) 18-017 · per 100 g · carbohydrate per EU label, fibre excluded
