How to make perfect fillet steak
2) Rub the steaks (about 225g each) top and bottom with olive oil and season with salt and pepper.
3) Heat a frying pan with a little olive oil and butter and, once hot, fry the ends of each steak (still in cling film to help keep the shape) until browned. The cling film won't melt during cooking.
4) When ready, remove the cling film from the steaks and fry the sides just to give them colour.
5) Spoon the foaming butter over the steaks as they cook. How long they will take depends on their thickness but after 2-3 minutes on each side to seal, allow 6-8 minutes of turning and basting for medium-rare, longer for well done.
You can see Tom's fillet steak with triple-cooked chips and béarnaise sauce recipe here.