Best simply cooked and enjoyed for it’s exquisite tenderness. Accompany with equally sophisticated vegetables like small new potatoes and French haricots verts. Can be used for kebabs but cook briefly under a hot grill.

Today, the general preference is to grill rather than fry. But because Fillet Steak is so very lean and tender, it can be cooked in a heavy-based pan just smeared with a little oil. Add a little red wine to pan juices to make gravy.

The most expensive steak but portion sizes today are smaller so 75-100g (3-4 oz) per serving is ample. Wrapping a whole Fillet in pastry, as for Beef Wellington, makes the meat go further and spreads the cost for a special occasion.

Meat needs preparation/making into recipe/cooking Meat prepared – make into recipe/cook.

COOKING TIME
MEDIUM [Ready in under 60 minutes] Well [Leave for longer than 60 minutes]
 

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