I bought a fillet of steak (half price, on the turn!).

Most has been eaten but there's about 360g left. It's not really the right shape to cut into steaks. Can I do it as sort of mini joint for two? If so, how / how long should I cook it for?

TIA!

If 360g is something less than a pound, I'd say it's a bit small for roasting.

Cut it into chunks and fry.

You can roast it, but for god's sake don't overcook it. If you've got an oven proof (pref cast iron) pan I'd sear it on all sides first on top of the stove then whack it into the oven (on max) for about 20 minutes. Wrap it in foil and keep it warm for another 20 minutes or so to relax. Should still be nice and pink and as tender as a very tender thing.

Originally Posted by beermonster

You can roast it, but for god's sake don't overcook it. If you've got an oven proof (pref cast iron) pan I'd sear it on all sides first on top of the stove then whack it into the oven (on max) for about 20 minutes. Wrap it in foil and keep it warm for another 20 minutes or so to relax. Should still be nice and pink and as tender as a very tender thing.

Thanks all. Some good ideas. But this one sounds the easiest so I'll probably do it later today.

Originally Posted by MyLittleStudPony

Thanks all. Some good ideas. But this one sounds the easiest so I'll probably do it later today.

Give us an update in 24 hrs. If its been hanging around you don't want any pink bits after cooking. Dice it and make yerself a curry

about 12oz-that's not much really-I'm less than convinced that it will roast like you wish.

With small measure of something choice like that I'd do Nigel Slater's quick strogonoff. Or a beef in black bean sauce that you'll talk about for days!

Ok, I'll have a go at Ramsey's Beef Wellington (with mushrooms!) Beef Wellington Recipe | Food | Channel4.com

Originally Posted by protoborg

Give us an update in 24 hrs. If its been hanging around you don't want any pink bits after cooking. Dice it and make yerself a curry

Well hopefully it's been hanging around for at least 21 days, and yes it'd be red not pink.

Originally Posted by Deer Stalker

Well hopefully it's been hanging around for at least 21 days, and yes it'd be red not pink.

There' a slight difference between hanging around in the butchers and hanging around in my fridge

I had a pound of fillet left the other day, so I banged it in a stew with potatoes, leeks, carrots...etc.
Threw some red wine in with some gravy, onions and Worchester Sauce.

Om nom nom