Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
Tip on cooking Beef Steak
 Because
of its lack of internal fat and connective tissue, fillet
steak tends to shrink a lot less than other steaks.
When
cooking fillet steak it really is best served no more
than medium. Again because of its lack of internal fat
and connective tissue it will tend to be dry, tough
and tasteless if cooked more than this.
If
you enjoy your steak cooked more than this then the
other steaks are best suited to your palate: sirloin,
rump or T- bone, these have a higher degree of internal
fat and connective tissue . Though these of course are
not suited to Beef Wellington.
Always
rest meats for 1/3 of the cooking time before carving/serving,
this allows the meats tissues to relax after the shock
of cooking. You will find your meats will be more tender,
will carve easier and the natural juices will not be
lost.
Related
Recipe:
Published
28 August 2000
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