Cooking the steak straight from the fridge ... and comes in small, thick portions. A fillet steak will be melt-in-the-mouth tender but won’t have the rich flavour of some other cuts because ...

Cooking a steak is a skill, but it isn't difficult once you know a few simple tricks. There are many approaches to getting the right combination of juicy interior and flavourful crust, this is ...

Don’t add pepper before cooking because it will burn and taste ... Taken from the loin, it comprises a sirloin and a fillet ...

combining with the mushrooms and cooking for 1 minute or until the garlic becomes fragrant. 6. Add the cream as well as the demi-glacé and cook from another 2 minutes or until the sauce has thickened ...

Add the pomegranate concentrate and reduce the heat to medium. Turn the steak to coat it in the juice, then remove it from the pan and set aside. Remove the pan from the heat. Allow the fillet to rest ...

A whole scotch fillet can also be cooked this way although you will have to add an extra hour's cooking time. Any favourite sauce, well not tomato, please, will complete the meal. I'm serving this ...