3 Ways to Season a Fillet

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3 Ways to Season a Fillet
3 Ways to Season a Fillet

A good fillet that is tender on the inside and crunchy on the outside starts with the right seasoning. Seasoning techniques involve precise timing and even how to cover the meat. To achieve the proper seasoning point, use a mixture of spices and oil.


Method 1 of 3: Making a Basic Seasoning

Step 1. Let the meat come to room temperature

Dry the meat with a paper towel and let it stay at room temperature during the process. Yes, it takes a little longer to get to the final product, but when you have the meat that's softer, juicier and quicker to prepare, you'll find the extra time well worth it.

  • Why leave meat at room temperature before roasting or cooking? First, because meat at room temperature cooks more evenly. You won't have the outside past the stitch and the inside raw. Second, it will be ready faster. That means less time on the grill, skillet or oven, and more time spent drinking wine.
  • Does letting the filets stand at room temperature affect the taste or spoil the meat? Not. Letting the meat sit for 30-60 minutes should not affect the taste or smell of the meat or spoil it. The longer you let it thaw, the more bacteria will appear, but those bacteria will be killed in contact with the proper heat.

Step 2. Season your meat with about ¾ to 1 tablespoon of salt per pound, applying on both sides

Since you obviously can't put "salt to taste," it's sometimes difficult to know how much salt is enough. Many chefs recommend this measure as a good guide to seasoning meat.

  • Salt the meat for at least 40 minutes before roasting it. Most people salt meat right before putting it on the grill. Since salt is a desiccant, it draws moisture away from the surface of the meat, which immediately browns. This makes her less hot than expected. Instead of salting right before putting it on the grill, salt it 40 minutes to 1 hour in advance. Doing so allows the moisture to return to the fillet, in addition to tenderizing the meat.

  • When salting for at least 40 minutes before roasting, the moisture removed from the surface by the salt has time to return to the meat. This process is called osmosis and it happens slowly, so it takes time. The moisture that returns to the fillets will be salty and flavorful.
  • This process also softens the meat by breaking down protein. Broken proteins make the fillet more tender and juicy.

Step 3. After the meat has come to room temperature and is salty, rub a small amount of oil on its surface

Olive oil has a distinct, crunchy flavor that many cooks love, but you can opt for a more neutral oil, such as peanuts or canola. Do not use more than one tablespoon for every pound of meat.

Step 4. Decide whether you are going to use pepper before or after you roast the filet

Many chefs prefer to season the fillet after it's finished roasting, as if used before, the pepper can burn and have a slightly burnt flavor. Others are not concerned about this, as they say it gives the filet a warmer flavor. Try both methods and choose your favorite.

For the best flavor, put the pepper in a grinder just before using it. Don't buy pre-ground pepper as it gets old. Freshly ground pepper makes a lot of difference

Step 5. Let the good meat speak for itself

Good pieces of filet don't need a lot of seasoning or marinating to taste good. In fact, bathing in herbs and spices detracts from the flavor of a good cut of fillet. If you're frying a nice piece of steak or pork chops, or grilling a filet mignon, choose a simple seasoning for the best result.

Method 2 of 3: Use Different Seasoning Combinations

Step 1. Make your own seasoning for a Montreal Steak

Montreal steak is perhaps the most classic meat seasoning, strong enough to add to the meat's flavor and delicate enough not to overwhelm you. You probably already have most of the ingredients in your pantry, so why not make it yourself? Match:

  • 2 tablespoons of black pepper.
  • 2 tablespoons of kosher salt.
  • 1 tablespoon of paprika.
  • 1 tablespoon of garlic powder.
  • 1 tablespoon of onion powder.
  • 1 tablespoon of cilantro.
  • 1 tablespoon of dill.
  • 1 tablespoon of ground red pepper into flakes.

Step 2. Try something out of the ordinary with a turmeric-based mixture

Used extensively in South Asian culture, turmeric is a yellow spice that is part of the ginger family. If you want to give your steak a different flavor than usual, try this tasty combination of seasonings and spices:

  • 4 teaspoons of salt, or salt to taste
  • 2 teaspoons of paprika
  • 1 1/2 teaspoon of black pepper.
  • 3/4 tsp onion powder.
  • 3/4 tsp garlic powder.
  • 3/4 teaspoon cayenne pepper.
  • 3/4 teaspoon of ground coriander.
  • 3/4 teaspoon of ground turmeric.

Step 3. Try a seasoning that involves a little ground coffee

Coffee is aromatic and flavorful, and believe it or not, it's also a great spice. This seasoning will have a bit of everything - a hot, sweet and strong flavor:

  • 1 tablespoon of kosher salt.
  • 1 tablespoon ground black pepper.
  • 1 tablespoon of ground coriander.
  • 2 teaspoons of mustard powder.
  • 2 teaspoons of ground coffee.
  • 1 teaspoon of unsweetened cocoa powder.
  • Half a teaspoon of chili powder.
  • Half a teaspoon of powdered cinnamon.
  • Half a teaspoon of ground garlic cloves
  • 1/8 teaspoon cayenne pepper

Method 3 of 3: Prepare the meat

Step 1. Have a barbecue

Barbecuing is the main method of cooking meat in summer. Grab some beers, prepare the grill, and go for it. If possible, use charcoal instead of gas, and please see if your grill has different levels for best results!

Step 2. Fry the meat

It's a less interesting method than barbecue, but frying meat is the quickest way to get from the frozen meat to your stomach. Although fried meat is less healthy than barbecued or grilled meat, some say that nothing beats a freshly fried steak.

Step 3. Grill the filet in the oven

Heat the oven to make very healthy meat. Cooking at high temperatures makes this method riskier than the others if you want a meat rare, but with the right technique, the flavor of the grilled meat is second to none.

Step 4. Make the meat with the pan and the oven

Start frying the meat and then put it in the oven for a juicy fillet, which is crispy and golden on the outside and juicy on the inside.


  • Leave the fillet at room temperature before roasting it to avoid burning the outside and leaving the inside raw.
  • The type of oil you use will affect the flavor of the meat. Olive oil leaves a pleasant and subtle flavor. Canola oil has a neutral flavor. Peanut oil can get too concentrated and overwhelm the meat's natural flavor.
  • Freshly grind the black pepper to further enhance the flavor.


  • Wet meat will not be crispy when roasting. If the fillet becomes moist while resting, let it dry again before using the oil and seasonings.
  • Raw meat can have bacterial colonies. Wash hands thoroughly after handling meat and seasoning to avoid accidental ingestion or contamination of other foods and utensils.

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